Turkey Cabbage Soup 

Serves 4
Prep Time: 1 hour

 

Soup Recipe
Soup Recipe

Instructions


In a soup pot, heat the avocado oil on medium-low heat and add the diced onions. Cook until translucent.

Add the ground turkey and cook until no longer pink. Stir in the garlic, thyme, and tomato paste and cook for another minute.

Add the broth and diced tomatoes and stir to combine. Now add the cabbage and carrots. Bring the soup to a gentle boil then reduce heat to a low simmer for 10 minutes.

Now add in the kale, bell pepper, and season with sea salt and black pepper. Cook for an additional 10 minutes. Squeeze in the lime and put into serving bowls. Top with fresh parsley and enjoy!

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Ingredients

 

1 lb Extra Lean Ground Turkey
1 Yellow Onion (chopped)
3 Garlic (clove, minced)
1/2 tsp Dried Thyme
2 tbsp Tomato Paste
8 cups Chicken Broth
2 cups Diced Tomatoes (from the can, with the juice)
3 cups Green Cabbage (chopped)
3 Carrot (medium, chopped)
2 cups Kale Leaves (chopped)
2 tbsp Lime Juice
1 Red Bell Pepper (diced)
1/2 tsp Sea Salt & Black Pepper
2 tbsp Parsley (for garnish)

Instructions


Add the bones to a large pot and just barely cover them with water. Simmer for about 10 minutes. You want the "scum" to float to the top. For this, I usually use 2 rotisserie carcasses. Remove from the heat, drain them, rinse your pot, and put bones back in.

Add in all your veggies. Make sure you wash them. cut all veggies into large chunks and place in the pot.

Tie up all your fresh herbs with some string and place them in the pot. This helps the straining process in the end. Feel free to add any herbs you like. Cilantro and thyme are also great choices. Just avoid dried herbs. They are hard to strain out.

Add in the coconut oil, black peppercorns, and goji berries. Now fill the pot with water (as much as you can add). Place on the stove over medium heat and once it begins to simmer, lower the heat as low as possible where you still get a few simmering bubbles. Cover, but leave a crack. Stir once every hour. Cook for 3-6 hours.

Strain all the solids out with a sieve ( you don't want any solids or floaters in your end product). Place them in mason jars. For long storage, can them. Otherwise, place them in your fridge for up to 2 weeks. Enjoy!

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