This hearty, golden-hued soup is the kind of bowl that genuinely makes you feel better from the inside out. Ground turkey, sweet potato, carrots, and a generous heap of cabbage all simmer together in bone broth until everything is tender and deeply savory. The warming spice blend of turmeric and ginger gives it a rich, aromatic depth without leaning on any of the sharper spices that can sneak into store-bought soups and seasoning blends. A splash of apple cider vinegar stirred in at the end brightens the whole pot and ties the flavors together beautifully. For anyone avoiding nutmeg, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward, and there's no spice mix or shortcut that could hide a surprise. It's the kind of recipe you'll want to make on a Sunday and eat all week long, especially topped with a little fresh parsley for color and freshness.
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)
