Our condo is officially on the market. We now own a home we can’t live in yet due to renovations, and we’re living in our condo that is having open houses and multiple showings. It’s a tad difficult to live between a house that is covered in dust and a house that we have to keep spotless. I can’t wait until the condo sells. We’re planning on moving in to our new house around March 14th regardless of the sale of our condo, but I’d love if we got an offer before we move all the furniture out of our current house. Our real estate agent says it’s better to show a house with furniture so perspective buyers can imagine how they can furnish their new house.
Putting a house on the market is kind of weird. Over the last two months David and I have done small improvements to our condo to fix it up and make it look nicer. We’ve decluttered every room, we cleaned every single set of blinds, we fixed our backyard fountain, we painted the fences, we moved all the furniture and cleaned underneath it. Basically our house is the best its looked since we moved in five years ago. Throughout all the little updates we’ve done we kept saying “why didn’t we do this years ago?” At our new house we don’t want to wait to fix things until we’re moving. We want to enjoy the improvements we do!
I suppose that’s enough about moving and selling. On to this delicious soup. I’ve made this soup approximately 500 times this past fall and winter. I pinned the original recipe back when I was doing the Whole30 and I’ve changed it a bit to make it fit our needs more. It’s really comforting on a chilly night. I’m sure you’ve heard that California is in another year of drought. Practically every day is sunny which is annoying since I love to have seasons. Luckily during the winter here the nights are still cold. Since most of the country is buried under snow I figured it was only right to share this soup.
The turkey keeps us full and I know it’s odd but I really love cabbage. It’s so delicious softened up in soup. You could definitely use kale or spinach though if you’re not a cabbage fan. I love the tomato sauce which makes the broth super delicious. The only thing I’d recommend is making sure to check your diced tomatoes and tomato sauce don’t have any sugar added to them. I’m always disappointed to see how many brands add sugar to their canned tomato sauce, like Whole Foods.
I hope this soup keeps you warm throughout the end of this winter and into early spring. It’s an easy soup to prepare even during the week. I’ve been making it throughout the whole buying/selling craziness this winter. You really can’t beat a one pan meal in my opinion.
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, diced
- 2 carrots, diced
- 2-3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 1 (14.5 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 4-5 cups chicken broth
- 1 small or 1/2 large cabbage, core removed and sliced thinly
- In a large pot over medium heat; add olive oil. Stir in ground turkey and crumble. Stir in onions and carrots and sauté until turkey is no longer pink and veggies are semi-soft. Stir in garlic and cook for one minute. Stir in bay leaf, coriander, paprika, salt, pepper, allspice and mix in with meat and veggies. Stir in tomato sauce, diced tomatoes, broth, and bring to a boil. Stir in cabbage. Lower heat to a simmer. Cover pot and let simmer for 30 minutes. Remove lid, season to taste if needed, and serve.