This is the kind of soup that makes you feel genuinely taken care of — deeply savory, warmly spiced, and loaded with vegetables that actually do something good for your body. Ground turkey is browned first for a rich, meaty base, then simmered low and slow with sweet potato, carrots, and a generous heap of green cabbage until everything is tender and the broth turns silky. Turmeric and ginger bring that golden warmth you can practically feel from the first spoonful, while apple cider vinegar added at the end brightens the whole pot and ties the flavors together. Bone broth gives the soup a depth and body that a standard stock just can't match. Every ingredient here is straightforward and easy to source, so there's no need to scan labels for hidden seafood-derived additives or broths made with shellfish stock — this one is clean and simple from start to finish. It's the kind of recipe you'll want to make on a Sunday and eat all week, because it genuinely gets better as it sits.
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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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