In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers but does not smoke.

Add 1 diced yellow onion and 3 minced garlic cloves to the pot, sautéing for 3–4 minutes until the onion becomes translucent and fragrant.

Stir in 1 tablespoon of grated fresh ginger and cook for an additional minute.

Toss in 4 cups of chopped green or Savoy cabbage, stirring constantly for about 5 minutes until it wilts.

Carefully add 6 cups of vegetable broth to the pot, raising the heat slightly to bring the mixture to a gentle boil.

After 20 minutes of simmering, season your soup with salt and pepper to taste, then stir in the juice of 1 lemon.

Ladle the warm soup into bowls and serve, optionally with crusty bread or over brown rice.