Curry Ground Turkey Cabbage Soup
A lovely display of micronutrients, fiber, and protein, this healthy soup has everything you need! Mix it up by adding your favorite veggies.
Servings: 4 Servings
Calories: 466kcal
Equipment
Ingredients
- 1 Tbsp avocado oil
- ½ red onion chopped
- 1 lb ground turkey meat
- 4 cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- 1 red bell pepper chopped
- 2 large carrots chopped
- 4 cups chicken broth
- 1 cup full-fat canned coconut milk*
- 1 to 2 Tbsp curry powder to taste
- 1 Tbsp pure maple syrup
- 1 Tbsp cider vinegar
- 1 medium-sized head cabbage thinly sliced
- 5 ounces baby spinach
- 1 tsp sea salt to taste
Instructions
- 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!
Notes
*For creamier soup, use the whole can of coconut milk
Nutrition
Serving: 1Serving (of 4) | Calories: 466kcal | Carbohydrates: 32g | Protein: 33g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 819mg | Fiber: 10g | Sugar: 17g