This golden, fragrant soup is the kind of bowl that makes you feel genuinely nourished from the inside out. Ground turkey keeps it lean and satisfying, while a lineup of colorful vegetables — carrots, sweet potato, zucchini, and baby spinach — delivers the plant-forward abundance that makes this style of eating so appealing. Fresh ginger and turmeric bring warmth and depth without relying on heavy cream or excess salt, and the splash of apple cider vinegar at the end brightens everything beautifully. Bone broth forms a rich, collagen-packed base that ties all those aromatics together into something that tastes like it simmered all day. Ceylon cinnamon adds a subtle, almost floral sweetness that plays off the earthiness of the turmeric in the best possible way. It's a one-pot meal that checks every box — wholesome ingredients, bold flavor, and minimal cleanup — making it easy to work into a regular weeknight rotation.
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)
