
This deeply nourishing soup is the kind of bowl that makes you feel better just looking at it. Ground turkey, sweet potato, carrots, and a generous heap of green cabbage all simmer together in bone broth until everything is tender and the flavors meld into something genuinely comforting. The spice blend ā turmeric, ginger, thyme, and oregano ā gives the broth a warm, golden depth that smells incredible as it cooks. A splash of apple cider vinegar stirred in at the end brightens the whole pot and keeps it from tasting flat or heavy. Every single ingredient here is naturally free of wheat, so there's no need to scrutinize labels or swap anything out ā it just works as written. It's the kind of recipe that fits seamlessly into a grain-free or gluten-sensitive lifestyle without feeling like a compromise. Finish it with a handful of fresh parsley and you've got a meal that looks as good as it tastes.
Fig 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 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 165°F (74°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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
