SUPERFOOD // PUMPKIN:
This Turkey, Cabbage & Pumpkin Soup is cozy, creamy, and packed with nutrients your brain and body will love. Lean turkey for protein, cabbage and carrots for fiber and antioxidants, turmeric for an anti-inflammatory boost, and pumpkin for brain-supporting carotenoids.
Did you know the carotenoids in pumpkin, like lutein and zeaxanthin, are linked to improved memory and cognitive function? Finished with coconut milk, lime, and parsley for a touch of freshness—perfect for a comforting, nutrient-packed meal any day!
Recipe by Naturally Nora
Turkey, Cabbage & Pumpkin Soup
40 mins
2
Ingredients
- 1 tsp Avocado Oil
- 10 oz Extra Lean Ground Turkey
- 1 1/2 cups Green Cabbage (thinly sliced)
- 2 Carrot (medium, julienned)
- 1 1/2 tsps Turmeric
- 12 fl oz Bone Broth
- 1/2 cup Pureed Pumpkin
- 1/4 cup Canned Coconut Milk (full fat)
- Parsley (optional for garnish)
- 1/2 Lime (juiced)
Instructions
- 1 Heat the oil in a pot over medium heat. Once hot, add the turkey. Cook, stirring often until the turkey is cooked through, about ten minutes. Add the cabbage, carrots, and turmeric. Stir and cook for another five minutes.
- 2 Add the broth and pumpkin purée. Stir and bring to simmer. Turn the heat down, cover the pot with a lid, and simmer for about 15 minutes.
- 3 Uncover the pot, add the coconut milk, and simmer for another five minutes.
- 4 Divide the soup between serving bowls. Top with parsley and lime juice. Enjoy!
Notes
CHEF TIPS:- Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.
- Serving Size: One serving is equal to approximately two cups.
- More Flavour? Add garlic and onion powder.
