Put the two turr carcasses in a pot of water, bring to a boil and reducing to a simmer for 45 minutes to an hour. Strain and reserve the resulting stock. Pick the bones clean of meat; set meat aside and discard bones.
Heat the oil over medium-high and brown the meat (including the meat cleaned from bones). Reduce to low-medium heat and add carrot, celery, onion, turnip, garlic, pepper and bay leaf. Sweat until the onion is translucent. Add the rice and stir to coat in oil. Increase the heat to medium high and, once it sizzles, add the tomatoes and stir to deglaze the pan. Add 2-3L of hot turr stock and allow the soup to simmer over low heat.
Five minutes before serving, add the kale and season to taste. Yield: 3-4 L of soup