Heat the avocado oil in a large pot (such as a stock pot or a Dutch oven) over medium heat on the stove top.

Add the onion and sauté, stirring occasionally, until softened, about 3 minutes. Add in the ground turkey and use a spatula to break it into small chunks. Stir in the garlic and fresh ginger and continue cooking for 3 minutes.

Add the remaining ingredients except for the cabbage and baby spinach, increase heat to medium-high heat and bring it to a full boil. Add in the cabbage and cover the pot with a lid. It will seem like there’s too much cabbage at first. This is normal and it will cook down. Continue cooking at a controlled boil, stirring occasionally, for 20 minutes. If you have more time, feel free to allow the soup to cook longer so that the flavors develop more.

Add in the baby spinach, cover the pot and cook until the spinach has wilted, about 3 minutes.

Taste the soup for flavor and add more sea salt, vinegar, or curry powder to your personal taste.

Serve soup in big bowls and enjoy!