Preheat oven to 200 °C.
Peel shallots, clean and rinse celery and leek. Cut shallots into wedges, celery and leek diagonally into slices or rings. Peel garlic clove, chop. Rinse turkey breast, rub dry, season all over with salt and season with pepper.
Remove skin from potatoes, rinse, cut in half lengthwise. Brush a large ovenproof dish with 1 tbsp olive oil. Pour in meat, spread vegetables and potatoes evenly all around, season everything together lightly with salt, season with pepper. Rinse kitchen herbs, shake dry, chop half of each, put rest aside for decoration.
Rinse lemon hot, rub dry, grate 1 tbsp zest, sprinkle over roast with chopped herbs, drizzle 2 tbsp olive oil over top. Roast in the stove on the middle rack for 15 minutes.
Add tomatoes and vegetable soup to turkey roast form, stir in carefully. Cook for another 50 to 60 minutes, adding a little water 2 or 3 times. Add the olives 5 minutes before the end of the cooking time.
Remove the roasting pan from the stove, lift out the turkey and slice it slightly diagonally with a sharp kitchen knife. Arrange on four plates with the stewed vegetables, potatoes and sauce. Sprinkle the remaining kitchen herbs on top.
Tip:
Vegetable soup is available as instant powder, paste or in cubes. The preparation is very quick: heat up the mass of water required in the recipe.
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