This deeply nourishing soup is exactly the kind of bowl you want on a cold evening ā rich, savory, and packed with ingredients that genuinely work hard for your body. Ground turkey brings lean protein to keep blood sugar steady, while sweet potato and carrots add natural sweetness and fiber without spiking insulin levels. Cabbage is the unsung hero here, adding bulk and gut-supporting compounds that make this soup as satisfying as it is wholesome. Turmeric and ginger aren't just for flavor ā both are well-known anti-inflammatory ingredients, and they shine in every spoonful of this golden, fragrant broth. Bone broth forms the deeply savory base, and a splash of apple cider vinegar at the end brightens everything up while supporting digestion. Managing hormonal imbalances through food often means finding meals that check every box ā protein, fiber, healthy fat, and anti-inflammatory spices ā and this soup does exactly that in a single pot. Finish it with a handful of fresh parsley and you've got a meal that feels like genuine self-care.
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Learn more ā6 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 165Ā°F (74Ā°C), about 6ā8 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 4ā5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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