Curry Ground Turkey Cabbage Soup
User Reviews
4.6
Curry Ground Turkey Cabbage Soup
Description
The recipe starts by browning ground turkey with sautéed onions, garlic, and fresh ginger for an aromatic base. Chopped bell pepper, carrot, chicken broth, and coconut milk are added along with curry powder to infuse the soup with warm spices. Cabbage is thinly sliced and introduced later, as it cooks down significantly while maintaining some texture. Baby spinach finishes the soup with a delicate green freshness.
The curry powder and coconut milk create a creamy, mildly spiced broth, balanced by maple syrup's mild sweetness and cider vinegar's bright acidity. This combination delivers a rich yet approachable flavor profile. Cooking the soup covered after adding cabbage allows flavors to meld while softening the vegetables uniformly.
This soup is a filling main course suitable for cooler days when a nourishing, spiced meal is desired. Leftovers may benefit from additional seasoning or a splash of vinegar to refresh the flavor. Using the whole can of coconut milk can create a creamier texture, if preferred.
Ingredients
- 1 Tbsp avocado oil
- ½ red onion chopped
- 1 lb ground turkey
- 4 cloves garlic minced
- 1 Tbsp ginger peeled and grated, fresh
- 1 red bell pepper chopped
- 2 carrot chopped, large
- 4 cups chicken broth
- 1 cup coconut milk full-fat, canned
- 1 to 2 Tbsp curry powder to taste
- 1 Tbsp pure maple syrup
- 1 Tbsp cider vinegar
- 1 cabbage thinly sliced, medium-sized head
- 5 ounces baby spinach
- 1 tsp salt to taste, sea salt
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 a creamier soup, incorporate the entire can of coconut milk instead of just part of it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1Serving (of 4) | |
| Calories | 466kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 33g | 66% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 819mg | 34% |
| Fiber | 10g | 40% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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