In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced onion, celery, and carrots, stirring frequently for 5-7 minutes until the onions are soft and translucent.

Incorporate the minced garlic and grated fresh ginger into the pot, cooking for an additional 1-2 minutes until fragrant.

Sprinkle in 1 teaspoon of turmeric, 1 teaspoon of smoked paprika, and 1 teaspoon of dried thyme, along with sea salt and freshly ground black pepper. Stir well to coat the vegetables in the spices, allowing them to toast for about 1 minute.

Carefully fold in half of the shredded green cabbage before pouring in 6 cups of vegetable broth. Bring the mixture to a gentle simmer over medium-high heat.

Once simmering, add the remaining cabbage and any diced tomatoes, if using. Lower the heat to medium-low and simmer for 20-25 minutes, stirring occasionally.

After boiling, remove the pot from heat and stir in 2 tablespoons of lemon juice or apple cider vinegar. Adjust the seasoning with more salt and pepper if desired.

Ladle the warm soup into bowls, topping each serving with a drizzle of olive oil and a sprinkle of fresh parsley or dill.