Whole-Food Turkey and Vegetable Soup

Heat the extra virgin olive oil in a large soup pot or Dutch oven over medium heat.

Add the diced yellow onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables begin to soften and the onions become translucent.

Stir in the minced garlic, dried thyme, and crushed rosemary, cooking for about 1 minute until fragrant.

Add the ground turkey to the pot. Break it apart with a wooden spoon and cook until browned completely, about 5 minutes.

Pour in the low-sodium stock, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil.

Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.

Add the sliced zucchini and simmer uncovered for another 5 minutes until tender.

Stir in the baby spinach and fresh lemon juice, cooking just until the spinach is wilted, about 1 to 2 minutes.

Season with kosher salt and freshly ground black pepper to taste. Serve warm.