Start by adding the onion into a large saucepan with a tbsp of oil or the reserved fat from a turkey roast. If you do have reserved fat from Christmas/the roast, this will add an additional layer of flavour & help to colour the broth. Sweat the onions and celery 5 minutes before adding the carrots.
Gently fry for around 3 minutes. The pieces should be medium sized as the broth will be simmering for a while and we want the veg to be able to hold its own and not turn into mush. After this 3 minutes, add the garlic to fry for a couple of minutes before pouring the stock into the pan.
Place the fresh thyme and parsley stalks into the saucepan, not stirring so they still float & hang around at the top of the pan. If you have a cooking string then tie them up for ease with the removal process (I didn’t but it’s not too hard to fish them out at the end).
For added richness/ colour for the broth, add the onion skins (washed) into the pot. This will provide that golden hue that we want in a noodle soup. Simmer with a lid on for 30 minutes.
During this time, cook your spaghetti separately according to packet instructions.
After this time, remove the fresh thyme, parsley stalks and onion skin from the surface and flavour with soy sauce and season generously with salt and pepper. It’s a lot of liquid so this isn’t the time to be stingy with the salt.
Add the cavolo nero to cook for a minute before adding the spaghetti and turkey to heat through. Add a squeeze of lemon and serve up! Top with fresh parsley and enjoy!