This golden, fragrant soup is the kind of bowl that makes you feel genuinely taken care of — warming from the inside out thanks to fresh ginger, turmeric, and a whisper of Ceylon cinnamon. Ground turkey keeps it hearty and satisfying, while sweet potato, carrots, zucchini, and baby spinach load every spoonful with color and texture. A splash of apple cider vinegar at the end brightens the whole thing and ties the flavors together beautifully. Every single ingredient here is whole and real — no sweetened broths, no hidden syrups, nothing that sneaks in unwanted sugar the way so many packaged soups do. Bone broth forms the deeply savory base, so you get richness and body without any shortcuts. It's the kind of recipe that proves eating without added sugar doesn't mean eating without comfort or depth. Finish it with a handful of fresh parsley and you've got a weeknight dinner that looks and tastes like you really put in the effort.
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 →4 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. Use a slotted spoon to transfer the turkey to a plate and set aside, leaving any rendered fat in the pot.
Reduce the heat to medium. Add the onion and celery to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
