This deeply nourishing soup is the kind of bowl that feels like it's doing something good for you with every spoonful — and it genuinely is. Ground turkey, sweet potato, carrots, and a generous heap of cabbage all simmer together in bone broth until everything is tender and the flavors have melded into something quietly spectacular. Coconut oil stands in for butter or dairy-based fats, and the seasoning leans on turmeric, ginger, thyme, and oregano — all pantry staples that keep things flavorful without relying on iodine-heavy ingredients like iodized salt or seafood. A splash of apple cider vinegar at the end brightens the whole pot and gives it a subtle complexity that makes it taste far more involved than it actually is. For anyone navigating a low-iodine protocol, soups can be tricky because so many rely on processed broths or table salt with additives — here you control every ingredient from start to finish. It's hearty enough to be a complete meal on its own, and the optional fresh parsley on top adds a little color and freshness that makes it feel like something you'd order at a restaurant, not just a therapeutic weeknight dinner.
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)
