Peel and quarter the onion.

Peel the kohlrabi and cut into small pieces

Clean and peel the carrots and cut into thin slices.

Clean the cauliflower and cut into florets.

Cut the celery into slices.

Clean the beans and cut them into small pieces.

Put the turkey meat, broth, thyme, bay leaf, juniper berries, soy sauce and quartered onion in a saucepan and bring to the boil.

Simmer over a low heat for about 1 hour.

Pour the stock through a sieve and collect in a saucepan.

Place the turkey leg on a plate and cut into bite-sized pieces.

Put the poultry stock back on, add the prepared vegetables and cook over a low heat for about 30 minutes.

Wash and finely chop the parsley.

Put the meat back in the vegetable stew and heat it up if necessary.

Season to taste with salt and pepper, sprinkle with parsley and serve.