In a large saucepan, add the water, stock cube and stock pots. Leave to boil while you prepare the vegetables.
Remove the outside leaf and the root ends of the leeks. Cut the leek into small pieces.
Peel and dice the potatos. Peel and roughly chop the carrots. Add all of the chopped vegetables into pan with the boiling water.
Dice the turkey to the pan as well.
Now add the mustard powder, mixed herbs and mix together. Make sure the vegetables and turkey is just covered by the water, if not, add more water.
Cook for 20 minutes, until all the vegetables are fully cooked and soft.
Now turn the heat off the soup. Using a hand blender, blitz the vegetables and turkey until it makes a smooth soup.
Serve with a roll and enjoy.