Creamy Shrimp and Vegetable Soup with Cauliflower, Broccoli, & Turnip

Creamy Shrimp Soup with Vegetables [Recipe]

A warm, hearty shrimp chowder packed with low carb veggies!
Course Dinner, Lunch, Main Course, One pot meal, Side Dish, Soup
Cuisine American
Special Diet Gluten-Free
Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings 6 Servings
Calories 348kcal
Author Tasha Metcalf


  • 6.5 oz cauliflower cut into florets
  • 5 oz broccoli cut into florets
  • 4 oz turnip diced
  • 2 cups heavy cream
  • 4 cups vegetable broth 2 bouillon cubes + 4 cup water
  • 8.5 oz shrimp raw or frozen
  • salt to taste


  • Put prepared vegetables in the slow cooker with broth and heavy cream. Add just a pinch of salt to taste and stir thoroughly.
  • Cover the crockpot and cook on low for 4 hours and 30 minutes.
  • Stir in shrimp, cover, and cook for an additional half hour.
  • Salt to taste and serve.


5g net carbs per serving. To further reduce carb count, omit one of the vegetables.


Calories: 348kcal | Carbohydrates: 6g | Protein: 11g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 209mg | Sodium: 1071mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1315IU | Vitamin C: 42mg | Calcium: 133mg | Iron: 1.2mg