This hearty, golden-hued soup is the kind of bowl that genuinely makes you feel better from the inside out. Ground turkey and bone broth form a deeply savory, protein-rich base, while sweet potato and carrots add natural sweetness and body that make every spoonful satisfying. The real stars are the spices ā turmeric and ginger are two of the most well-researched ingredients for supporting the body's natural response to inflammation, and here they're used generously rather than as an afterthought. Coconut oil, apple cider vinegar, and a full head of cabbage round out a lineup of whole-food ingredients that work together rather than against you. A splash of apple cider vinegar stirred in at the end brightens everything up and keeps the flavors from feeling heavy or one-note. It's the kind of recipe that's easy to make on a Sunday and even better reheated throughout the week, which is a huge win when you're trying to eat with intention without spending every evening in the kitchen. Finish it with a handful of fresh parsley for a pop of color and a little extra freshness.
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Heat the coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 165Ā°F (74Ā°C), about 6ā8 minutes. Transfer the cooked turkey to a plate and set aside.
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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