Heat the olive oil in a large saucepan. Sauté the onions, carrots, potatoes, garlic and smoked paprika. Add the stock, bread, cabbage and turkey. Season well. Bring the soup to the boil and simmer for 35 minutes or until all the vegetables are soft and the meat is cooked through with no pink showing. The vegetable stock needs to be absorbed by the vegetables so that it appears like a thick stew.
Stir in the fresh basil just before serving.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
*Some Kosher products may only be available in limited stores.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.