In a saucepan, bring the wild rice and 4 cups (1 L) of water to a boil. Reduce heat, cover, and simmer over low heat for about 45 minutes or until rice is tender. Drain, and set aside.
In a large soup pot, heat the olive oil over medium-high heat. Stir in the onions, squash and carrots. Cook for about 5 minutes or until onion is translucent. Stir in garlic and herbs, cook a few minutes longer.
Pour in the stock, cover and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minutes.
Stir in the turkey meat, tomatoes, greens, parsley, lemon juice, maple syrup, cooked wild rice and season with salt and pepper.
Cook about 10 minutes longer over medium-low heat. Adjust seasonings.
Ladle into soup bowls and garnish with pea shoots or more arugula.
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