This bright, herby soup builds its flavor from a solid sauté of onion, garlic, carrots, and celery before cabbage and sweet potato go in to soften into a tender, veggie-packed base. Turmeric and ginger add warmth and color, while a good simmer in bone broth lets everything meld into a nourishing, brothy bowl. A finishing splash of lemon juice and a generous handful of fresh dill and chives brighten the whole pot right before serving, giving it that fresh, herbaceous lift. It's an easy one-pot meal that comes together mostly hands-off once the vegetables hit the pot. Because the seasoning here comes down to what you add at the table, it's simple to keep the sodium exactly where you want it, making this a great fit for anyone watching their added salt intake. Serve it as a light lunch or a cozy starter — either way, it reheats beautifully for easy leftovers.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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