In a large pot, heat a drizzle of olive oil over medium heat. Add the diced red onion and minced garlic and sauté for about 3-4 minutes until fragrant and the onion becomes translucent.
Stir in the fresh ginger and continue to sauté for another minute.
Toss in the chopped celery, carrots, broccoli florets, and cauliflower florets. Stir well and let them sauté for about 5 minutes.
If using, sprinkle in the turmeric along with the Italian seasoning. Stir to combine.
Pour in the can of diced tomatoes and 4 cups of water. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Season with pink Himalayan salt and fresh cracked black pepper to taste. Let the soup simmer for about 15 minutes.
Stir in the kale and purple cabbage, cooking for an additional 5 minutes until the greens are wilted but still vibrant.
Remove the pot from heat and stir in the juice from 1/2 of a small lemon. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with a handful of chopped parsley. Enjoy!
