In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onion, celery, and carrots. Sauté these vegetables for about 5 minutes, stirring occasionally, until the onions turn translucent and the mixture becomes aromatic.

Next, introduce the minced garlic and grated ginger to the pot, stirring continuously for about 1 minute. The fragrance will fill your kitchen as the garlic becomes fragrant but not burnt.

Sprinkle in the turmeric, paprika, thyme, sea salt, and black pepper, stirring well to integrate these seasonings. Allow them to bloom in the warmth of the vegetables for about 1-2 minutes.

Add half of the thinly sliced cabbage to the pot, followed by pouring in 6 cups of bone or vegetable broth. Raise the heat and bring to a gentle simmer. Cover the pot and let it cook for about 10 minutes.

After 10 minutes, stir in the remaining cabbage and any optional diced tomatoes if you’re using them. Keep the pot at a low simmer for an additional 20-25 minutes.

Once ready, stir in the juice of half a lemon or 1 teaspoon of apple cider vinegar to brighten the flavors. Taste and adjust the seasoning as needed for salt and pepper.

Serve the soup warm, optionally drizzling with a touch of olive oil and a sprinkle of fresh parsley or dill for a burst of color and freshness.