Step 1

In a large pot, sauté the onions, carrots, and celery in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).

Step 2

Add the oregano, turmeric, salt, and pepper, stir, and cook for just a minute.

Step 3

After that, add the diced tomatoes, potatoes, cabbage, and veggie stock. Bring to a boil, reduce the heat to medium low, and simmer for about 35-40 minutes, until the vegetables are very tender.

Step 4

Lastly, taste for seasonings and add dill. Stir well and turn off the heat. Serve hot.