In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add 1 diced onion, 2 stalks of chopped celery, and 2 shredded carrots, sautéing for about 5 minutes until the onion turns translucent.

Incorporate 3 minced garlic cloves and 1 tablespoon of grated fresh ginger into the pot. Cook for an additional minute, stirring frequently, until fragrant.

Sprinkle in 1 teaspoon of turmeric, 1 teaspoon of paprika, and 1 teaspoon of dried thyme along with salt and pepper to taste. Stir well to combine.

Add half of a medium shredded cabbage and 4 cups of low-sodium vegetable or bone broth to the pot, stirring gently to combine. Increase the heat slightly to bring the mixture to a simmer.

Incorporate the remaining shredded cabbage and, if desired, 1 cup of diced tomatoes. Continue to simmer for 20-25 minutes, stirring occasionally.

Remove the pot from heat and add a squeeze of fresh lemon juice or a splash of apple cider vinegar. Stir to brighten the flavors.