{VEGAN + GLUTEN FREE + WHOLE30}
In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add diced onion, celery, and carrots. Sauté, stirring occasionally, until onions are soft and translucent – about 6-7 minutes.
Add garlic, cauliflower florets, chopped green cabbage, turmeric, paprika, cumin, and chili flakes if using.
I used about 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add fresh lemon juice and parsley and simmer for a few extra minutes.