This healthy veggie-loaded soup is an easy way to use up leftover Thanksgiving turkey. Adding the lemon juice right before serving sharpens the taste, making it light and bright.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add leeks, carrots and celery; cook, stirring occasionally, until the leeks soften, about 6 minutes. Add garlic, oregano and turmeric; cook, stirring constantly, until fragrant, about 30 seconds. Add broth; bring to a boil over high heat. Cover and reduce heat to low. Simmer until the carrots are tender-crisp, about 5 minutes. Add spinach and turkey. Cook, stirring often, until the turkey is warmed through, about 4 minutes. Remove from heat; stir in dill, lemon zest, lemon juice, pepper and salt. Divide among 4 bowls. Drizzle evenly with the remaining 2 tablespoons oil and garnish with additional chopped fresh dill, if desired.
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.