Chop the turkey, ham, carrots, onions, celery, and fresh herbs into small pieces.

In a large stock pot, heat the oil over medium heat.

Add the chopped vegetables and sauté for 5 minutes, until slightly softened.

Add the fresh herbs and bay leaves and sauté for another 2 minutes to release their aroma.

Add the stock cubes, turkey, and ham to the pot.

Cover the ingredients with cold water and bring the mixture to a boil.

Reduce the heat and simmer until the vegetables are tender, about 30 minutes.

In a small bowl, blend the softened butter and plain flour into a roux.

Gradually add the roux to the simmering soup, stirring constantly until the soup thickens to your desired consistency.

Season the soup with salt and pepper to taste.

Add the frozen peas and cook for a further 5 minutes.

Serve the soup hot with some crusty brown soda bread.