Ingredients
Equipment
Method
- Heat olive oil or butter in a large pot over medium heat
- Add onion and celery. Cook for 3–4 minutes until soft
- Add garlic. Stir for 30 seconds until fragrant
- Pour in broth and bring to a gentle boil
- Add cauliflower and turkey
- Reduce heat. Simmer for 20 minutes
- Stir in heavy cream and spices
- Simmer for 5 more minutes
- Taste and adjust seasoning
- Serve hot
Notes
This step matters more than most people think. When cooking Keto Turkey Soup, temperature control protects flavor and texture. Always lower the heat before adding cream. Stir slowly and steadily. This keeps the soup smooth and rich. Use bone broth if possible. Bone broth adds minerals and collagen. It also deepens taste without carbs. If sodium feels high, dilute with water. Cut vegetables small. Smaller pieces cook evenly and blend better with turkey. This helps each bite taste balanced. Store leftovers in airtight containers. Refrigerate for up to four days. Reheat gently on the stove, not in the microwave. Slow reheating keeps Keto Turkey Soup creamy and fresh.