Recipe - Probiotic Mushroom & Cabbage Soup with Turkey

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This soup was SO good and tasted so nourishing. I really like the addition of mushrooms to soup because when you aren’t eating grains they are a nice variation of texture and taste and they soak up flavor so well. Its filling but completely paleo and Microbiome Diet approved and it smells SO good while cooking.

This recipe will make enough for a few people!

  • 6 Green Onions

  • 1 Tablespoon of Olive Oil, 1 Additional Tablespoon for Turkey

  • 3 cloves of Garlic

  • 2 inch Fresh Ginger - peeled and chopped finely

  • 6-8 Large Shitake Mushrooms

  • 2 Tablespoons Coconut Aminos

  • 4-6 Cups of Chicken Broth

  • 6 Cups of Water

  • 1/2 - 1 Full Head of Cabbage Chopped into strips

  • 1 Onion

  • 1 Pound Ground Turkey

Slice up green onions and separate the green tops from the whites. Set aside the green portion for a last touch when the soup is cooked.

Place a large pot over medium heat. Add 1 tablespoon of olive oil, the garlic, ginger and sliced white portion of the green onions. Cook for 2-3 minutes until the garlic and ginger are fragrant.

Add in coconut aminos and the mushrooms and cook until mushrooms begin to become tender.

Add broth and water and bring to a low boil.

While the broth is heating, put the ground turkey into a medium pan and add whole onion and 1 tablespoon of olive oil. Cook on medium heat until onions are clear and turkey is no longer pink.

Once the broth is boiling, turn down to simmer and add cabbage pieces.

Prepare bowls to serve the soup and place about 4-6 ounces of turkey in the base of each bowl, as well as the green portions you set aside earlier when cutting up the green onion. Pour soup over this and enjoy!

Send pictures if you try it!

Xoxo,

Claire

Claire Malloy