Before starting, preheat the oven to 450°F.Wash and dry all produce. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.Thinly slice mushrooms. Halve zucchini lengthwise, then cut into 1/4-inch half moons.

Heat a large pot over medium-high heat. When the pot is hot, add 1 tsp (2 tsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.\*\*Using a slotted spoon, transfer to a large bowl, reserving turkey fat in the pot.

Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, mushrooms, zucchini, thyme and half the garlic to the pot with turkey fat. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add turkey and any turkey juices from the bowl. Sprinkle flour into the pot. Cook, stirring often, until flour coats veggies and turkey, 1 min.

Add broth concentrates, soy sauce and 2 1/4 cups (4 1/2 cups) water to the pot. (TIP: Reduce to 2 cups [4 cups] water if you prefer a heartier soup!) Season with salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly, 12-15 min.

Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl. Halve ciabatta, then cut into 2-inch-thick strips. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on toasties so they don't burn!)

Divide turkey and mushroom soup between bowls. Top with half the crispy shallots (use all for 4 ppl).Sprinkle parsley over soup and garlic toasties.Serve garlic toasties alongside soup.