This creamy soup is loaded with leftover turkey and classic veggies. You can adapt this soup to be lower carb, and even dairy free!

Dairy Free Option

To make this recipe dairy-free, use coconut milk in place of the heavy cream, or omit completely and just have the cauliflower base as a creamy base.  Omit parmesan cheese and sprinkle with nutritional yeast for a similar flavor if desired.

Lower carb option:

To make this lower carb, use half the amount of onions, carrots, and peas.  All three of these vegetables are higher carbohydrate but give the classic experience of turkey-pot-pie.

Keto Crust Option:

Follow the directions in our Gluten-Free French Onion Soup  to make a fathead topping to place over your turkey pot pie soup.

Turkey Pot Pie Soup, Low Carb

Course: Soup

Cuisine: comfort food

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 6 servings

Calories: 256 kcal

Author: Cara

This creamy soup is loaded with leftover turkey and classic veggies. You can adapt this soup to be lower carb, and even dairy free!

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Ingredients

For the Creamy Cauliflower Base:

• 4 cups 16 ounces cauliflower florets
• 2 cloves garlic
• 3 cups turkey stock beef or chicken stock also work
• 3/4 teaspoon salt more or less to taste

For the rest of the soup:

• 1 cup sliced carrots frozen is fine
• 1 cup pearl onions frozen is fine
• 16 ounce cooked turkey cubed (16 ounce = approx 3 cups)
• 1/2 teaspoon sage
• 1/2 cup heavy cream optional
• 1/2 cup frozen peas
• 1/4 cup parmesan cheese optional

Instructions

For the Cauliflower Base

1. In a stock pot, add cauliflower, garlic, salt, and stock. The garlic doesn't have to be crushed- we'll mash it in the next step. Cook on medium, covered, for 10 minutes, or until cauliflower is tender.

2. Using an immersion blender or a potato masher, blend/mash cauliflower and garlic, until it as smooth as desired.

For the rest of the soup:

1. To the pureed cauliflower and stock, add carrots, onions, turkey, and sage. Continue cooking over medium heat for 5-10 minutes, until heated through.

2. Add in the cream and parmesan if using, and stir. Add the peas last (over cooked peas are never good) and then serve.

Recipe Notes

Freezer notes: This soup can be pre-made and frozen before the addition of the optional cream and cheese.  Add those as called for after re-heating. 

Nutrition Facts

Turkey Pot Pie Soup, Low Carb

Amount Per Serving (1 serving)

Calories 256 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g35%

Cholesterol 72mg24%

Sodium 341mg14%

Potassium 614mg18%

Carbohydrates 16g5%

Fiber 3g12%

Sugar 7g8%

Protein 19g38%

Vitamin A 4011IU80%

Vitamin C 42mg51%

Calcium 107mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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