1-First, get all your vegetables ready: chop the onion, mince the garlic cloves, core and chop the cabbage, chop the celery sticks, and slice the carrots into thin rounds. This step helps everything blend smoothly and maximizes the flavors.

2-Next, heat 2 tablespoons of olive oil in a large pot until it’s shimmering, then add the chopped onion and minced garlic, stirring until they’re fragrant be careful not to let the garlic burn.

3-Once the aromatics are ready, add the chopped cabbage, chopped celery, sliced carrots, about 1/2 to 3/4 teaspoon of kosher salt, and about 1/2 to 3/4 teaspoon of black pepper. Stir occasionally and cook for 5 to 7 minutes until the vegetables soften; partially covering the pot helps the cabbage wilt evenly. For more depth, add 1/2 teaspoon of ground turmeric, 1 teaspoon of cumin, 1 teaspoon of coriander, and 1/2 to 1 teaspoon of Aleppo pepper or red pepper flakes, tossing everything to coat.

4-Now, stir in 1 (28-ounce) can of diced tomatoes with their juices and 3 cups of low-sodium vegetable broth, then bring the mixture to a boil for about 5 minutes. Reduce the heat to medium-low, cover with a small opening, and simmer for 20 to 25 minutes until the vegetables are tender. While it’s simmering, prepare 1 cup of chopped parsley leaves, the 3 sliced green onions, the 1-inch piece of grated fresh ginger, and the zest and juice of 1 large lemon.

5-Finally, remove from heat and mix in the parsley, green onions, ginger, lemon zest, and lemon juice before serving hot. This step-by-step approach ensures a flavorful, nutrient-rich soup that’s easy to customize.