Rinse wild rice and wheat berries under cold water in a strainer for about 2 minutes and set aside.
Heat a large saucepan with olive oil over medium high heat and add turkey, carrots and diced onions. Cook until turkey is lightly browned.
Add 500ml of the chicken stock, along with wild rice and wheat berries. Stir and close the lid to cook for about 10 minutes.
Meanwhile, place flour in a small bowl. Gradually add milk, blending until smooth. Stir flour mixture into soup. Cook and stir over medium heat until soup bubbles and thickens slightly.
Reduce the heat to medium low, and add all remaining vegetables (kale and spinach), cover for about 10 more minutes. Once the vegetables are soft, add thyme, red chilli flakes, salt and pepper to taste. Add remaining chicken stock and cover for another 20 minutes. When it's ready, sprinkle with chopped parsley and serve with some raisin bread.