Prepare all vegetables: shred or dice the cabbage, dice the onion and carrots, mince the garlic, shred the spinach, and chop the parsley. Crush the caraway seeds using a mortar and pestle or spice grinder until coarsely ground. If you don't have either, place the seeds in a small zip-lock bag and press firmly with the bottom of a heavy pan or rolling pin.

In a pot, heat olive oil over medium heat.

Add the onion, garlic, red pepper flakes, carrot, salt, pepper, crushed caraway seeds, and ground turkey to the pot. Cook for about 3 minutes over medium heat, stirring often and breaking up the turkey with your spoon, until the meat is no longer pink and the onion is translucent.

Stir in half the parsley, the cabbage, canned diced tomatoes (with juices), and chicken stock. Bring to a gentle boil, then reduce heat to low and simmer for about 10 minutes, or until the cabbage is tender.

Add the spinach and remaining parsley, stir to combine, and cook for 2 minutes more until the spinach is just wilted.

Taste the soup and adjust seasoning as needed — it may need more salt, a crack of black pepper, or a small pinch of extra crushed caraway if you want a stronger flavour.