Cabbage Roll Soup

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

1. 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.

2. In the same Dutch oven add ground turkey and cook until browned, about 5 minutes.

3. Add cooked vegetables, garlic, cabbage, tomatoes, bone broth, Italian seasoning, fennel seeds, and red pepper flakes to the Dutch oven.

4. Cover and bring to a boil, then reduce the heat to low and let simmer for 20 minutes.

5. Divide soup into bowls and garnish with fresh parsley. Serve warm. Leftovers will keep in the refrigerator for 3-4 days.