Pecan Free Turmeric-Ginger Turkey Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

4.6

(6)

Pecan Free Turmeric-Ginger Turkey Vegetable Soup

This golden, fragrant soup is the kind of bowl that makes you feel genuinely taken care of — warming from the inside out thanks to fresh ginger, turmeric, and a whisper of Ceylon cinnamon. Ground turkey is browned first for depth, then reunited with a colorful lineup of carrots, sweet potato, zucchini, and baby spinach simmered in rich bone broth. The apple cider vinegar added at the end brightens everything up and keeps the flavors from feeling heavy or one-note. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. Soups can sometimes sneak in unexpected add-ins like spiced nut garnishes or pesto swirls, but this one stays clean and simple all the way through. It's hearty enough to be a full meal on its own, and the fresh parsley on top adds a pop of color that makes it look 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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