This golden, fragrant soup is the kind of bowl that feels like it's doing something good for you from the very first spoonful. Ground turkey, sweet potato, zucchini, carrots, and baby spinach come together in a deeply savory bone broth that's brightened by fresh ginger, turmeric, and a splash of apple cider vinegar. Managing iodine intake can make something as simple as a comforting soup feel complicated, but every ingredient here is naturally low in iodine — no seafood, no iodized salt, no dairy, and no processed additives to second-guess. The salt called for is easy to swap for a non-iodized variety, which is all it takes to keep this recipe fully on track. Ceylon cinnamon adds a subtle warmth that plays beautifully against the earthiness of turmeric without overpowering the vegetables. It's a genuinely satisfying one-pot meal that comes together with straightforward technique and pantry-friendly spices, making it just as practical as it is nourishing.
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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.
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