Hearty Turkey and Root Vegetable Soup

1.Heat the olive oil in a large pot or Dutch oven over medium heat.

2.Add the diced onion, carrots, and celery to the pot and sauté for 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.

3.Stir in the minced garlic and dried thyme, cooking for another 60 seconds until fragrant.

4.Pour in the broth and bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.

5.Add the broccoli florets, cauliflower florets, and shredded turkey to the pot.

6.Continue to simmer for 8 to 10 minutes, or until the broccoli and cauliflower are tender but still vibrant.

7.Stir in the fresh parsley and lemon juice, then season with salt and black pepper to taste.

8.Serve hot in deep bowls, garnished with extra parsley if desired.