Anti Inflammatory Cilantro-Lime Turkey Vegetable Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Cilantro-Lime Turkey Vegetable Soup

This hearty, broth-based soup is loaded with lean ground turkey, colorful vegetables, and a lineup of spices that do serious work — turmeric, ginger, cumin, and black pepper are all in the pot, and each one brings well-known anti-inflammatory properties to the bowl. The base builds slowly, starting with sautéed onion, carrots, and celery before layering in garlic and freshly grated ginger for a fragrant, deeply savory foundation. Zucchini and baby spinach join later in the cook so they stay bright and tender rather than turning to mush. A generous hit of fresh lime juice and roughly chopped cilantro stirred in at the very end lifts the whole thing with a citrusy brightness that makes it taste anything but virtuous or medicinal. Optional sliced avocado on top adds a creamy, satisfying finish that rounds out the meal beautifully. The recipe makes six servings, so it's a smart Sunday cook that sets you up with nourishing lunches or easy weeknight dinners all week long.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tsp ground turmeric
1 tsp ground cumin
½ tsp black pepper
¼ tsp cayenne pepper (optional)
1 ½ lb ground turkey
1 can (14 oz) diced tomatoes
6 cups chicken broth
2 medium zucchini, diced
2 cups baby spinach
½ cup fresh cilantro, roughly chopped
3 tbsp fresh lime juice (from about 2 limes)
salt, to taste

For serving

lime wedges, for serving (optional)
sliced avocado, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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