Heat the avocado oil in a large soup pot over medium heat until it shimmers.

Add the chopped onions and minced garlic and sauté for 3–4 minutes until the onions soften and become translucent.

Add the ground turkey or chicken, breaking it up with a spoon, and cook until it’s no longer pink (about 5–7 minutes).

Sprinkle in the Italian seasoning, sea salt, garlic powder, paprika, and cayenne pepper. Stir so the meat is evenly coated with the spices.

Pour the chicken broth into the pot and stir to combine.

Add the carrots, celery, green beans, sweet potatoes, and shredded cabbage. Mix well so the vegetables are submerged in the broth.

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes until the vegetables start to soften.

Stir in the chickpeas and zucchini. Simmer for another 10–15 minutes until all the vegetables are tender.

If using, stir in the lemon juice and turmeric for extra brightness and flavor. Adjust seasoning to taste.

Serve hot, garnished with fresh parsley or thyme if desired.