Step 1

Peel and dice onion

Step 2

Trim celery ribs and dice. Peel carrots and dice. Measure 1 cup of each.

Step 3

Core cabbage and cut into shreds. Trim mushroom stems and slice into 1/4" pieces.

Step 4

Cube leftover (boneless, skinless) turkey meat.

Step 5

Heat a large soup pot over medium heat. Once hot, add oil along with diced onion, celery, carrot, fresh thyme and a pinch of salt. Cook 8 to 10 minutes, stirring occasionally, until vegetables begin to soften and onion is aromatic.

Step 6

Add turmeric, salt, pepper, shredded cabbage and mushrooms and stir to coat.Cook 5 to 6 minutes, stirring occasionally, until cabbage and mushrooms begin to reduce.

Step 7

Add broth, bay leaf and handful of parsley. Bring to a boil. Once boiling, immediately reduce heat to a simmer, add cubed turkey, cover and simmer on low for 15 minutes.

Step 8

When ready to serve, fish out the bay leaf, parsley and thyme stems. Serve and Enjoy!