BHA & BHT Free Healing Cabbage Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.8

(23)

This deeply nourishing soup is built on a foundation of ground turkey, sweet potato, carrots, and tender cabbage simmered low and slow in bone broth — the kind of bowl that genuinely makes you feel better just holding it. Every ingredient here is whole and straightforward, which matters a lot when you're trying to avoid the synthetic preservatives BHA and BHT that sneak into so many packaged broths, seasoning blends, and processed meats. By starting with coconut oil, fresh aromatics, and a clean bone broth, you sidestep those hidden additives entirely without sacrificing any depth of flavor. Turmeric, ginger, thyme, and oregano do the heavy lifting on seasoning, giving the broth a warm, golden color and a fragrance that fills the kitchen from the moment the spices hit the pot. A splash of apple cider vinegar stirred in at the end brightens everything and ties the flavors together beautifully. It's hearty enough to be a full meal on its own, and a handful of fresh parsley on top adds a pop of color that makes it feel just a little fancy for a weeknight dinner.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 tbsp coconut oil
1 lb ground turkey
1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and sliced into rounds
1 medium sweet potato, peeled and cut into ¾-inch cubes
½ medium head green cabbage, cored and roughly chopped (about 5 cups)
6 cups bone broth
1 tsp ground turmeric
1 tsp ground ginger
1 tsp dried thyme
1 tsp dried oregano
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
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 165°F (74°C), about 6–8 minutes. Transfer the cooked turkey to a plate and set aside.
2
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!