This soup is the kind of thing you make on a Sunday and feel genuinely good about all week long. It's deeply savory and warming, built on a base of bone broth with ground turkey, sweet potato, carrots, and a generous heap of green cabbage that practically melts into the pot. Turmeric and ginger bring their well-known anti-inflammatory credentials to every spoonful, while dried thyme and oregano round out the flavor so it never tastes like medicine. A splash of apple cider vinegar stirred in at the end brightens the whole bowl and adds a subtle tang that ties everything together. The ingredients list reads like a who's who of gut-supportive staples — nothing processed, nothing mysterious, just whole foods doing their thing. It comes together in one pot, which means less cleanup and more time actually enjoying a bowl topped with fresh parsley.
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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 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.
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