This nutritious soup is full of micronutrients, fibre, and protein! Add your favourite veggies to spice it up.
INGREDIENT
– 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 avocado oil in a large stock pot or Dutch oven over medium heat on the stove.
Step 1
Sauté onion for 3 minutes, stirring occasionally, until softened. Break ground turkey into small pieces with a spatula. Add fresh ginger and garlic and cook for 3 minutes.
Step 2
Add everything except the cabbage and baby spinach, increase heat to medium-high, and boil. Put the cabbage in the pot and cover. Cabbage may seem excessive at first.
Step 3
This is normal and will cook down. Continue stirring occasionally at a controlled boil for 20 minutes. If you have more time, let the soup cook longer to develop flavours.
Step 4
Cover the pot and cook the baby spinach for 3 minutes until wilted. Taste the soup and add sea salt, vinegar, or curry powder to taste. Serve soup in big bowls and enjoy