Potato and Turkey Cabbage Soup

Cabbage and Turkey Potato Soup: Fragrant broth, flavorful turkey, earthy mushrooms, tender potatoes, and soft cabbage, all infused with a touch of garlic.

Balanced full flavor soup - Cabbage Soup with Potatoes and Ground Turkey

A couple of years back, my husband received a diabetes diagnosis, which was stressful. I started experimenting with recipes, meticulously calculating every detail. During that period, I produced the Turkey and Cabbage soup. Frankly, the idea of cabbage soup didn't appeal to me at all. So, why did I make it? It was simply because those were the ingredients I had on hand. To our surprise, this soup turned out to be amazing. It had a delightful aroma and flavor, with tender cabbage and the potatoes turning into little nuggets of gold. This soup has become a winter staple in our home. Also, my husband is doing incredibly well, and his health numbers have been fantastic ever since.

Quick and Easy - Mushroom, Potato and Turkey Cabbage Soup

Warm up this season with this Turkey and Cabbage soup filled with mushrooms and potatoes

Equipment

• Pot

• Spatula

Tips or Tricks

• A dish that is seasoned at various stages throughout the process will elevate the flavors of the ingredients, resulting in a richer depth of taste

Length of Time

• Prep Time - 10 minutes

• Cook time - 30 minutes

Servings

• Serving Size: 2 cups

• Servings: 4

Ingredients

• 2 tablespoons avocado oil or extra virgin olive oil

• 1 yellow onion diced

• 1 pound ground turkey

• 10 ounces (1 can) mushrooms sliced

• 2 teaspoon minced garlic

• 2 cups gold potatoes ½” pieces

• 32 ounces chicken stock – unsalted

• 7 cups green cabbage 1” pieces

• Kosher salt

• Black pepper

Directions

1. In a heated saucepan, add oil, heat on medium low

2. Add onions, season with ¼ teaspoon kosher salt and black pepper. Cook until translucent

3. Add turkey seasoning with ½ teaspoon kosher salt and black pepper. Brown turkey

4. Add mushrooms and garlic, seasoning with ¼ teaspoon kosher salt and black pepper

5. Once the mushrooms and garlic are heated through and fragrant, add potatoes, chicken stock and 1 teaspoon kosher salt. Bring it to boil.

6. Add cabbage, cook until tender

7. Serve

Notes

• If you use salted (original stock) adjust the salt added (do not add the 1 teaspoon in with the stock.)