Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables start to soften.
2 tbsp olive oil, 1 medium yellow onion, 3 cloves garlic, 3 medium carrots, 2 stalks celery
Stir in the chopped cabbage and diced red bell pepper. Cook for another 5 minutes, stirring occasionally.
1 medium red bell pepper, 1 medium cabbage
Add the vegetable broth, oregano, basil, turmeric, smoked paprika, salt, and black pepper. Stir well. Bring the soup to a boil, then reduce the heat and simmer uncovered for about 25–30 minutes, or until the vegetables are tender.
6 cups vegetable broth, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp turmeric, ¼ tsp smoked paprika, 1 tsp. salt, ¼ tsp. black pepper
Stir in the lemon juice. Taste and adjust the seasoning if needed — you can add more lemon juice for extra brightness. Serve hot, garnished with fresh parsley and extra lemon wedges if desired.
2 tbsp lemon juice, 1 tbsp. fresh parsley, 3-4 extra lemon wedges