Cilantro-Chili Turkey Vegetable Soup

With a cold Saturday in January and a fridge full of veggies and herbs, I wanted to see what I could come up with.  Added in some random ingredients as I went.  See below! 

INGREDIENTS
Olive oil (Plenty)
Garlic cloves, diced (as many as you want)
Ginger, diced (about 1 tablespoon)
1 white onion, chopped
1 cup carrots, diced
1 head celery, chopped
1 parsnip, chopped
1 zucchini, chopped
1 can crushed tomatoes 
1 cup spinach
1 pound ground turkey (you can use sausage, beef, or opt for a can of lentils, black beans or chick peas) 
Fresh cilantro
Parsley, Pepper
Chicken Broth
1 Chicken Bouillon cube 
Fly By Jing Chili Crisp Oil
Orzo
Parmesan cheese 

DIRECTIONS

• Heat a small saucepan with olive oil and garlic, add ground turkey (or sausage/beef), cook on low heat until almost fully cooked, about 10-15 minutes.  Set aside for, no heat. 
• In a large pot, heat olive oil, diced onion, garlic and ginger for a few minutes on low heat.  Add chicken broth, carrots, parsnips, celery, zucchini, full can (plus sauce) crushed tomatoes, parsley, pepper, about a cup of fresh chopped cilantro, and 1 bouillon cube and 1/2 cup water. Add ground turkey (or rinsed can of beans if you're going vegetarian).  Let simmer covered on low heat for 25 minutes. 
• About 15 minutes before eating, throw in a cup of fresh spinach and let wilt. You can add more cilantro now if you'd like.  If you have a chili oil (I love Fly By Jing Chili Crisp), now's the time to add about a tablespoon for extra flavor. 
• Prepare orzo on the side (I prefer not to add the grains/pasta to the soup as it soaks up the broth and swells up overtime).  
• Once the orzo is ready, spoon soup into a bowl and add as much orzo as you'd like.  Top with micro greens and fresh grated parmesan and enjoy!