Prep your vegetables: peel and chop carrots, peel and cube sweet potatoes, chop onions and celery, shred cabbage, cut green beans, and quarter zucchini. Set everything within reach for a smooth cooking flow.

Rinse the chickpeas and drain the diced tomatoes. If you’re roasting vegetables, preheat the oven to 425°F (220°C) and toss sweet potatoes and carrots with 1 tbsp avocado oil, salt, and paprika on a baking tray. Roast for 20–25 minutes until caramelized.

Season the ground turkey or chicken lightly with 1 tsp salt, 1 tsp garlic powder, and 1 tsp paprika.

Heat 3 tbsp avocado oil in the large stockpot over medium-high heat. Add chopped onions and sauté for 4–5 minutes until translucent and slightly golden.

Add minced garlic and cook for 30–45 seconds until fragrant.

Add the ground turkey or chicken in batches, breaking it up with a spoon. Brown until no pink remains and juices have reduced — about 8–10 minutes.

Stir in Italian seasoning, remaining garlic powder, paprika, cayenne pepper, turmeric (if using), and the balance of sea salt. Toast spices for 30 seconds to bloom their flavors.

Add roasted or raw sweet potatoes, carrots, celery, green beans, and diced tomatoes with their juices. Pour in the chicken broth and bring to a gentle boil.

Reduce heat to a simmer, cover, and cook for 15–20 minutes if using roasted vegetables, or 25–30 minutes if raw, until tender.

Add shredded cabbage, zucchini, and chickpeas in the last 5–7 minutes.

Taste and adjust seasoning. If desired, blend a cup of cooked vegetables for a thicker soup.