Macadamia Free Turmeric-Ginger Turkey Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

4.6

(6)

Macadamia Free Turmeric-Ginger Turkey Vegetable Soup

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 transforms the whole pot into something deeply warming and complex. Bone broth forms a rich, savory base that carries sweet potato, carrots, zucchini, and celery all the way to tender perfection, with baby spinach stirred in at the end for a pop of color and nutrition. A splash of apple cider vinegar at the finish brightens everything up and keeps the flavors from feeling heavy. Every single ingredient here is naturally free from tree nuts of any kind — no swaps needed, no label-checking required, just straightforward whole-food cooking. It's the kind of recipe that works equally well for a weeknight dinner or a big batch you can portion out for lunches all week. Finish each bowl with a handful of fresh parsley and you've got something that looks as good as it tastes.

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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.

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