This golden, aromatic soup is the kind of bowl that feels like it's actually doing something good for you — and honestly, it is. Ground turkey gets browned in coconut oil before a fragrant hit of fresh ginger, turmeric, and Ceylon cinnamon turns the whole pot into something deeply warming and complex. Bone broth forms the rich, savory base, carrying sweet potato, carrots, zucchini, and celery until everything is perfectly tender without turning to mush. A splash of apple cider vinegar at the end brightens all those earthy spices, and a handful of baby spinach stirred in at the last minute adds color and freshness without any fuss. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-checking required — it just works as written. This is the kind of recipe that earns a permanent spot in your cold-weather rotation, whether you're cooking for one or feeding a crowd.
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)
