In a large pot over medium heat, warm the olive oil. Add the diced onion, sliced celery, and carrots. Sauté for about 6–7 minutes until the onions soften and the vegetables begin to mellow.

Add the minced garlic, cauliflower florets, chopped cabbage, turmeric, cumin, paprika, and chili flakes (if using). Stir and cook for 2–3 minutes more, until the spices become fragrant and the vegetables are well coated.

Pour in the vegetable broth and bring to a gentle simmer. Let the soup cook for 15–20 minutes, until all the vegetables are tender and flavors meld together.

Stir in the salt, black pepper, lemon juice, and chopped parsley. Let the soup simmer a minute more to combine everything.

Serve warm. Feel free to garnish with extra parsley or a light drizzle of olive oil.