In a large pot or dutch sauté the diced onion and minced garlic over medium heat until fragrant and translucent.
Add the ground turkey and brown.
Add the chopped carrots, celery, zucchini and cabbage to the pot and cook until slightly softened, stirring occasionally.
Pour in the vegetable broth and diced tomatoes with their juices. Stir to combine.
Season with dried thyme, oregano, cayenne pepper, turmeric, salt and pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for about 20-25 minutes or until the vegetables are tender.
Taste and adjust the seasoning if needed.
Serve the soup hot, garnished with fresh parmesan cheese.
