This deeply nourishing soup is built around ground turkey, sweet potato, carrots, and a generous heap of green cabbage, all simmered low and slow in bone broth until everything is meltingly tender. The spice blend of turmeric, ginger, thyme, and oregano gives the broth a warm, golden depth that smells incredible and tastes even better. A splash of apple cider vinegar stirred in at the end brightens the whole pot and ties every flavor together. For anyone navigating a cabbage soup recipe without celery, this one is genuinely refreshing — no stalks hiding in the aromatics, no celery seed tucked into the spice list, just clean and straightforward ingredients from start to finish. Coconut oil and bone broth do the heavy lifting here, creating a rich, satisfying base that feels restorative without being heavy. It's the kind of pot you want simmering on the stove on a cold evening, and the optional fresh parsley on top adds a little brightness that makes it feel finished and special.
About FigFig 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 →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
