1. Gather your ingredients: Begin by assembling all your ingredients within reach. This ensures a smooth cooking process without unnecessary pauses.

2. Prepare your vegetables: Chop the cabbage into bite-sized pieces, dice the onion, and peel and chop the carrots. The goal is uniformity so they cook evenly. Mince the garlic to release its full aroma and flavor profile.

3. Begin with the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté these together for about 5 minutes until the onions become translucent, and you start to sense a sweet, earthy fragrance.

4. Add garlic and spices: Stir in the minced garlic, letting it infuse with the vegetables for about 1 minute. Add the ground turmeric, cumin, black pepper, and paprika, tossing lightly to evenly coat the vegetable mix, enhancing their color and smell.

5. Incorporate the main components: Pour in the vegetable broth and increase the heat to bring the mixture to a gentle boil. Stir in the chopped cabbage and undrained diced tomatoes. Let them simmer for 15–20 minutes until the cabbage softens, ensuring a tender yet slightly crunchy texture.

6. Adjust seasoning: Taste your soup, adding salt according to your preference. For an extra tang, squeeze in the lemon juice, which will brighten the soup’s flavor.

7. Final touches: Before serving, garnish with fresh parsley for a pop of color and fresh aroma. Serve hot and enjoy the medley of flavors.