A warm and cozy bowl of Turkey and Vegetable Cabbage Soup for fall and winter lunches and dinners. This isn’t your grandma’s cabbage soup!
Fall is here! October is here! Amen, y’all. Soup season is officially back.
While I continue to make and eat soup year round, I know many people who refuse to do so unless it is at least 60 degrees or under outside. I cannot say I blame them since being warm is brutal enough, and adding even more heat to the mix can be like a slightly less awful version of torture. My taste buds, however, almost always take precedence over the temperature of my body and the weather outside. So I’m definitely going to keep on scarfing down hot soup no matter what month it is.
I actually made this soup several months ago, likely when it was about 90 degrees outside. I decided I had better wait until it was “socially acceptable” to be soup obsessed here on CEVG. Now that the time has come, I could not be more excited to share this recipe with you!
It is:
super simple
warm
cozy
flavorful
veggie-packed
healthy
filling
craving-worthy
Basically, you must add this to your meal plan at least once per month throughout this fall and coming winter.
Turkey and Vegetable Cabbage Soup
AIP, Paleo, Whole 30, Gluten-Free, Grain-Free, Dairy-Free, Nightshade-Free
Adapted from this recipe.
Serves 5 to 6.
Ingredients
1 pound of ground turkey, organic if possible
1 heaping tablespoon of coconut oil
4 cloves of garlic, minced
1/2 medium yellow onion, diced
3-4 whole carrots, peeled and sliced
4 stalks of celery, chopped
1 yellow squash, chopped
4 cups of chicken broth (could also use turkey or vegetable broth)
2 cups of water
1 small/medium head of green cabbage, chopped
1 TB dried oregano
1 TB dried basil
1 TB dried thyme
1 tsp ground ginger
sea salt, to taste
black pepper, to taste
Directions
1. Brown turkey in a large skillet. Set aside.
2. In a large soup pot or dutch oven, heat coconut oil over medium-high heat. Once hot, lower the heat to medium and add garlic and onion. Saute for two to three minutes.
3. Stir in carrots, celery, and squash. Cook for an additional three to five minutes, or until softened.
4. Add chicken broth and water to the pot. Raise heat to high and bring to a boil. Once boiling, add ground turkey, cabbage, and seasonings. Lower the heat to low.
5. Cover and simmer for 35 to 45 minutes. Adjust seasonings, as desired.
Did I mention that this recipe is Paleo, gluten-free, grain-free, legume-free, dairy-free, nightshade-free, and nut-free? It almost seems impossible to create recipes that cover all of those areas, but it is 100% possible. It also results in delicious and healthy flavor combinations. Oh, and a challenge for the brain and taste buds, too. My diet restrictions right now are absolutely requiring me to think outside of the box!
Since I am not currently eating grains of any kind, saltines and oyster crackers (my favorite) are out of the question. Luckily, I have a great standby that I have been turning to: plantain chips! They are salty and crunchy and totally meet and exceed all of my cracker cravings.
Crackers, chips, or whatever the heck you are craving with soup… it doesn’t matter. Just make this.
Who else is excited about soup season?
Have you ever tried cabbage soup?
[bctt tweet=”Cozy and warm Turkey and Vegetable Cabbage Soup #Paleo #Whole30 #glutenfree”]
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Thick hearty soups or chilis are what I like! The more chewing the better 😛 <3
Agreed!! I can’t stand a watery soup!
Yum! I love soups and this one looks tasty!
You and me both!! It doesn’t get much better than a big bowl of soup 🙂
I am a big fan of cabbage, so I think I will like this one! We are having a soup fundraiser this week and I think this will be a great one to bring.
Yes! If you love cabbage, you should definitely make this. I always thought cabbage was “gross” until I actually really tried it. I’m hooked. I think my favorite way to eat it is in soups!
Hannah, I have to tell you, I made this last night for our church’s soup fundraiser. We couldn’t believe how delicious it was despite its “humble” ingredients. I think the large amount of spices really made a difference. I didn’t have squash, but I don’t think it really mattered!
I give it 5/5 stars. So yummy.
Aw, thanks so much for letting me know! I’m SO glad you all enjoyed it! I often make it without the squash, but thought it would be fun to throw it in. It’s also great with parsnips and/or zucchini!
Well this just got me super pumped for THANKSGIVING!
Haha! It’s never too early to be eager for T-Day!!
This looks super delicious AND free of things that will irritate my tummy. I am the opposite, I drink iced beverages in winter 😉 but it is cooling off here in New England so soup time is coming…
Yay for non-irritating foods! I hope you give this a try!
I totally hear you. I still crave things like ice cream in the dead of winter 😉
This looks so good! I just made a huge batch of chicken broth too…on my list to make 🙂
It sounds like pretty perfect timing! It is definitely a must-make for your fall/winter food list 🙂
Cabbage is one of those veggies that I love but just always seem to forget!! This soup sounds fantastic! With it finally getting colder by us, I have been craving soups like mad!
You most definitely need to get more cabbage into your life! Not only is it delicious, but it’s super healthy too. I love healthy foods that actually taste good 😉
I am so enjoying your posts- thank you! I definitely want to make this soup, it looks so warming and comforting!
Thank you, Liora! I hope you try it and love it 🙂
I say this now while the weather is still cool in Australia – but I COULD eat soup every day of the year. It’s just so nourishing and hydrating! This looks like a great soup to make in bulk and freeze too, I’ve pinned and will be making soon 🙂
Yes! I have frozen it before and it reheats beautifully. I hope you try it out!
This sounds delicious…going to make this week for dinner and to bring for lunch. I like the plantain chip idea too!!!
I hope you love it! It is great for meal prepping and meals throughout the week 🙂
On the turkey and cabbage soup, I must have missed something, when do you add the turkey? Sounds yummy, can’t wait to make this!!
Thank you for catching that, Jannie! I updated it to reflect the proper directions!
Just finished making this soup and it turned out excellent. I left out the squash and used some powdered ginger instead of fresh. Maybe when I’m feeling a little more adventurous I will throw some squash in. Thanks for sharing this great recipe.
I am SO glad you enjoyed it, Laura. Thank you for letting me know! And yes, next time try the squash!
Thank you; I can’t wait to try this! I’ll be making it this week. About how many does it serve?
I hope you love it! It depends on how hungry you are 😉 I’d say that on average it is around 5 to 6 servings.
Excellent! Thanks again!
You bet!