In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the diced potato (if using) and chopped cabbage. Cook for 5 minutes, stirring occasionally, to allow the cabbage to wilt down slightly.
Pour in the vegetable broth and add the diced tomatoes, thyme, turmeric (if using), bay leaf, salt, and pepper. Stir everything together, making sure the vegetables are evenly mixed in the broth.
Bring the soup to a boil, then reduce the heat to low. Let it simmer, uncovered, for 25-30 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally.
About 5 minutes before the soup is done, add the frozen peas (if using) and cook until heated through. Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot, and enjoy!
Serving and Storage Tips:
continued on next page
