A hearty and healthy Cabbage Roll Soup is just the thing to warm you up on a chilly afternoon. Just be sure to prep the Paleo Chicken Bone Broth ahead of time with this recipe. You can also use Vegetable Broth to give your soup a more earthy flavor.
Note that both recipes make more than four cups of broth, but you can freeze the leftovers to use later in one of these savory recipes below:
Feel free to use shredded chicken in this recipe instead of ground turkey for a different flavor profile. For more nutrients, add various veggies—the more the merrier!
Tip: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Details
- Recipe by: Jess Case
- Serves: 6
- Meal: Lunch
- Serves: 6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Ingredients
2 tbsp olive oil
1 yellow onion, diced
2 carrots, chopped
2 celery ribs, chopped
1 lb ground turkey or ground chicken
2 garlic cloves, minced or pressed
1 small head green cabbage, sliced
2 tomatoes, chopped (AIP - omit)
1 15-oz can no-salt tomato sauce (AIP - omit)
4 cups Paleo chicken bone broth
1 1/2 tsp Italian seasoning
1 tsp oregano
1/2 tsp fennel seeds
1/4 tsp red pepper flakes (AIP - omit)
1/4 cups fresh parsley, chopped
Directions
Heat olive oil in a large Dutch oven over medium heat. Sauté onions, carrots, and celery until softened, 5-7 minutes. Set aside in a bowl.
In the same Dutch oven add ground turkey and cook until browned, about 5 minutes.
Add cooked vegetables, garlic, cabbage, tomatoes, bone broth, Italian seasoning, fennel seeds, and red pepper flakes to the Dutch oven.
Cover and bring to a boil, then reduce the heat to low and let simmer for 20 minutes.
Divide soup into bowls and garnish with fresh parsley. Serve warm. Leftovers will keep in the refrigerator for 3-4 days.
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