Chicken Free Turmeric-Ginger Turkey Vegetable Soup
Warm, deeply fragrant, and loaded with vegetables, this golden soup is the kind of bowl that feels like it's actually doing something good for you — because it is. Ground turkey carries the broth beautifully, soaking up the earthy turmeric and bright fresh ginger while staying tender alongside sweet potato, zucchini, carrots, and baby spinach. A splash of apple cider vinegar at the end lifts the whole pot and keeps the flavors from feeling heavy or one-note. For anyone avoiding chicken, turkey is a genuinely satisfying swap that holds up to long simmering without drying out or falling apart. The bone broth base adds richness and body, so you get that slow-cooked depth without spending all day at the stove. Ceylon cinnamon adds just a whisper of warmth that makes this soup taste more complex than the ingredient list might suggest. Finish it with a handful of fresh parsley and you've got a stunning, nourishing meal that's as easy to pull off on a weeknight as it is impressive enough to serve to guests.
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 →Ingredients
4 servings
- 1 tbsp coconut oil
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!