– 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
Heat avocado oil in a large stock pot or Dutch oven over medium heat on the stove. Sauté onion for 3 minutes, stirring periodically, until softened.
A spatula breaks pounded turkey into tiny pieces. Simmer 3 minutes with fresh ginger and garlic. Heat everything except cabbage and baby spinach on medium-high and boil.
Cover the cabbage in the pot. Cabbage may look excessive. Typical and will cook down. Continue stirring occasionally at a controlled boil for 20 minutes.
If you have more time, let the soup stew longer to develop flavors.Cover the pot and boil the baby spinach for 3 minutes until wilted.
Taste the soup and add sea salt, vinegar, or curry powder to taste.Serve soup in generous portions and enjoy!