Step 1

In a large stock pot or Dutch oven, bring the vegetable broth to a rapid boil and then add the carrots, parsnips and celery and optionally, the tomato paste.

Step 2

Boil until soft, approximately 10 minutes.

Step 3

Add the cabbage, tomatoes, cabbage, lemon juice and chili powder. Continue to cook over low heat until the cabbage just starts to soften, approximately 5 minutes.

Step 4

Season to taste with salt and pepper. Serve.

Step 5

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