This brothy, veggie-packed soup is exactly the kind of simple, plant-forward cooking that makes weeknight eating feel effortless. Olive oil forms the base for softened onion and garlic, while carrots, celery, cabbage, and sweet potato simmer together until tender and deeply savory. Turmeric and ginger add warmth without heaviness, and a finishing hit of lemon juice, fresh dill, and chives keeps every spoonful bright and herby. It's the kind of one-pot meal built on vegetables, olive oil, and fresh herbs that fits naturally into a Mediterranean-style way of eating. Serve it as a light lunch or a starter before a bigger meal — either way, it's comforting without being heavy.
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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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