Keto Turkey Vegetable Soup with Bone Broth

Why This Is Strictly Keto

This soup swaps the noodles or rice found in classic turkey soup for cauliflower and mushrooms, and builds its body from real bone broth instead of thickeners or starches. Turkey, vegetables, broth and cream — nothing processed.

Ingredients

• 2 tablespoons butter or ghee
• 1 small onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup sliced mushrooms
• 2 cups cauliflower florets, chopped small
• 4 cups turkey or chicken bone broth
• 2 cups cooked turkey, shredded
• 1/2 teaspoon fresh thyme leaves
• 1 cup heavy cream
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Sauté the aromatics: Melt butter in a large pot over medium heat. Add onion, carrots, and celery, and cook 5–7 minutes until softened.

2. Add vegetables: Stir in garlic, mushrooms, and cauliflower; cook 2–3 minutes.

3. Simmer: Pour in the bone broth and thyme. Bring to a boil, then reduce heat and simmer 15 minutes until the vegetables are tender.

4. Finish: Stir in the shredded turkey and heavy cream. Heat through for 2–3 minutes; do not boil.

5. Serve: Season with salt and pepper, and garnish with fresh parsley.

Nutritional Info (per serving, approximate)

Tips

• Leftover roasted or rotisserie turkey works perfectly here — this is a great way to use it up.
• Swap the heavy cream for full-fat coconut milk for a dairy-free version.
• Homemade bone broth gives the richest flavor, but a good quality store-bought broth works too.