In a large pot, sauté the onions, carrots, and celery in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).
Add the oregano, turmeric, salt, and pepper, stir, and cook for just a minute.
After that, add the diced tomatoes, potatoes, cabbage, and veggie stock. Bring to a boil, reduce the heat to medium low, and simmer for about 35-40 minutes, until the vegetables are very tender.
Lastly, taste for seasonings and add dill. Stir well and turn off the heat. Serve hot.
Add-ins and Substitutes
Substitute oil with vegetable broth. If you are following an oil-free diet, or just want to keep this meal extra healthy, then use veggie broth for sauteing. It works just as well, with even more flavor.
Add more vegetables. Add other tasty vegetables to this Cabbage Soup, such as mushrooms, peppers, bok choy, spinach, or any other that you've got in your fridge.
Substitute fresh herbs and spices. Make this recipe with chives, rosemary, garlic powder, red pepper flakes, or parsley for a variety of flavors to enjoy.
Addprotein. You can make this soup more filling with protein and fiber. Add tofu, tempeh, black beans, pinto beans, quinoa, or lentils to it.
How to Store
Store this Cabbage Soup in an airtight container in the refrigerator. It will last for up to 5 days. You can also freeze it by filling a ziplock freezer bag with the soup (leaving some space at the top for expansion), then freezing flat. Store it vertical to save space. This soup will last for 4-6 months. Thaw overnight and warm on the stove top or in the microwave.