Turkey and Cabbage Soup

Ingredients

Turkey Chili Base: 1 lb ground lean turkey 2 medium to large onions 4 jalapeño with seeds, whole 6-8 cloves garlic, minced (or however many you prefer) 1/4" chunk fresh ginger and horseradish minced 2 T. organic virgin coconut oil, for sauteeing 1 T. gluren free bbq sauce

Seasonings: garlic powder, to taste 2-3 T. dried rosemary dash cayenne pepper 1 t. chili powder 2 t. turmeric pinch paprika 1 t. sage

Cabbage Soup Base: 8-10 c. pure water 2 c. green cabbage 5-6 fresh basil leaves

Instructions

Add the coconut oil to your large stockpot and turn the heat to medium to melt the oil.
Roughly chop the onion, mince the garlic and ginger/horseradish mixture, and slice or mince 1-2 of the jalapeños.
Add the chopped onion and garlic-pepper mix to the hot pot and saute for 2-3 minutes until the garlic is very light brown and aromatic.
Add the ground turkey and seasonings to the sauteed onion and garlic in the pot, and turn the heat to low.
Break up the meat and mix in the seasonings . Cook on low to medium low for 5-7 minutes or until the meat is half done. You can cook it thoroughly, but that's unnecessary since the meat will simmer in the soup.
Next, combine all the other ingredients in the pot. I find it easiest to add all my veggies first and then pour in the water so that I do not overfill the pot. Turn the heat to low. Cover and let simmer for 1 hour.