Heat olive oil in a large soup pot over medium heat.

Add onion, carrots, and celery; sauté until softened.

Add garlic and cook for 1 minute until fragrant.

Add chopped cabbage and stir to coat with the vegetables.

Sprinkle in turmeric, cumin, paprika, black pepper, and salt.

Pour in broth and the can of diced tomatoes with their juices.

Bring mixture to a boil, then reduce heat to low.

Cover and simmer for 25–30 minutes until vegetables are tender.

Stir in lemon juice if using.

Garnish with fresh parsley and serve warm.