Brown the turkey: Heat the olive oil in a large frying pan over a medium-high heat. Add the turkey mince and cook, breaking it up with a wooden spoon, until it turns a deep golden brown — you’ll hear a satisfying sizzle and smell a nutty, savoury aroma. This should take about 5-7 minutes. Drain any excess fat if necessary.

Sweat the aromatics: Stir in the diced onion and minced garlic to the pan with the turkey. Cook for another 2-3 minutes until the onion becomes translucent and softens, and the garlic releases its fragrant scent. The mixture should look glossy and smell wonderfully savoury.

Layer the vegetables: Tip the turkey mixture into your crockpot. Add the diced carrots, celery, and potatoes, spreading them evenly across the bottom. The vegetables should look bright and fresh against the darker turkey.

Add the liquids and seasoning: Pour in the chopped tomatoes and the stock. Sprinkle over the dried thyme, rosemary, and smoked paprika. Stir everything gently with a large spoon until the herbs are evenly distributed. The broth will look a little cloudy at this stage, but don’t worry — it will clarify as it cooks.

Slow cook: Place the lid on the crockpot and set it to low for 6-8 hours, or high for 3-4 hours. After about 4 hours on low, you’ll notice a rich, earthy fragrance filling your kitchen. The potatoes should be tender when pierced with a fork, and the carrots will have softened.

Finish with peas: About 10 minutes before serving, stir in the frozen peas. They’ll turn a vibrant green and warm through quickly. Taste the broth and adjust seasoning with salt and black pepper. The soup should have a deep, amber colour and a comforting, savoury aroma.

Serve and garnish: Ladle the hot soup into bowls, making sure each gets a good mix of turkey and vegetables. Sprinkle with fresh parsley if you like, for a pop of colour and a fresh finish.