Step 1

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add diced onion, celery, and carrots. Sauté, stirring occasionally, until onions are soft and translucent – about 6-7 minutes.

Step 2

Add garlic, cauliflower florets, chopped green cabbage, turmeric, paprika, cumin, and chili flakes if using. Continue to sauté for another 2-3 minutes, until cabbage is softened, and spices are fragrant.

Step 3

Simmer on low until all veggies are tender and broth is reduced slightly – about 15-20 minutes.

Step 4

I used about 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add fresh lemon juice and parsley and simmer for a few extra minutes.