This deeply nourishing soup is everything you want on a cold day — hearty ground turkey, tender sweet potato, and soft wilted cabbage swimming in a rich bone broth base. The warm, golden color comes from turmeric and ginger, two spices that bring serious depth without any of the sweet, bark-like heat that cinnamon typically adds to similar comfort recipes. For anyone who needs to avoid cinnamon, finding a cozy, spiced soup that doesn't sneak it in through a "warming spice blend" can be genuinely tricky — this one keeps things clean and straightforward. A splash of apple cider vinegar stirred in at the end brightens the whole bowl and balances the savory richness beautifully. Carrots, onion, and garlic round out the vegetables, making every spoonful feel substantial and satisfying. Fresh parsley on top adds a little color and a pop of freshness if you have it on hand. It's the kind of recipe you'll come back to again and again when you need something that feels restorative without requiring a long list of specialty ingredients.
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)
