Spicy Turkey & Cabbage Soup
Heat a tablespoon of Olive Oil in a pot on medium heat and sauté the Onion and Bell Pepper for 3 minutes. Add the Garlic and sauté for another 30 seconds, then add Dried Chili Flakes (add less if you have a low heat tolerance), Ground Cumin, Ground Coriander, and Smoked Paprika. Season with Sea Salt & Black Pepper, then fry the spices off for 1 minute. Add the Ground Turkey and fry for 3-5 minutes, until the turkey is cooked.
Add the Chopped Tomatoes, Green Cabbage, Chicken/Vegetable Stock (or 1 stock pot/cube plus 3 cups of water), Bay Leaf, and Dried Oregano and Season with Sea Salt & Black Pepper. Bring the pot to the boil, reduce the heat, cover, and simmer for 30-35 minutes, stirring occasionally.
*If you are gluten intolerant, always check the packaging on stock and stock pots/cubes as some brands contain wheat flour.
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