AIP Friendly Turmeric-Ginger Turkey Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

AIP Friendly Turmeric-Ginger Turkey Vegetable Soup

Warming, deeply savory, and loaded with color, this soup is the kind of bowl that genuinely feels like it's doing something good for you — because it is. Ground turkey is browned first to build a rich, meaty base, then simmered alongside sweet potato, carrots, zucchini, and baby spinach in six cups of bone broth for a result that's hearty without being heavy. Fresh ginger and turmeric do the heavy lifting on flavor, with a whisper of Ceylon cinnamon rounding everything out in a way that feels almost exotic but completely approachable. Following the autoimmune protocol means cutting out a long list of ingredients that show up in most canned or packaged soups — nightshades, grains, legumes, dairy, and seed-based spices among them — so finding a recipe that's both compliant and genuinely satisfying can feel like a tall order. Every ingredient here clears those hurdles without any substitutions or workarounds required. The apple cider vinegar stirred in at the end adds a subtle brightness that lifts the whole pot, and the spinach wilts in right before serving so it stays vibrant and tender. This makes four generous servings, so it's a smart choice for meal prep when you want something nourishing ready to go on a busy weeknight.

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Ingredients

4 servings

1 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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1 lb ground turkey
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 ½ tsp ground turmeric
¼ tsp ground ceylon cinnamon
3 medium carrots, peeled and sliced into ¼-inch rounds
2 stalks celery, sliced
1 medium zucchini, diced
1 medium sweet potato, peeled and cut into ¾-inch cubes
6 cups bone broth
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste
2 cups baby spinach, loosely packed

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
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.
2
Reduce the heat to medium. Add the onion and celery to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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