This golden, fragrant soup is the kind of bowl that makes you feel genuinely nourished from the inside out. Ground turkey simmers alongside sweet potato, carrots, zucchini, and a generous handful of baby spinach, all brought to life with fresh ginger, turmeric, and a whisper of Ceylon cinnamon. Coconut oil and bone broth do the heavy lifting here — every ingredient is whole and straightforward, with zero emulsifiers, stabilizers, or additive-laden shortcuts hiding anywhere in the pot. That matters more than it might seem, since packaged broths and seasoning blends are notorious for sneaking in lecithins and other additives that people avoiding emulsifiers have to constantly watch for. A splash of apple cider vinegar at the end brightens everything up and gives the broth a subtle depth that tastes like it took far longer than it did. This is genuinely easy weeknight cooking that doesn't ask you to compromise on what goes into your food.
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)
