Prepare the vegetables

• Shred the cabbage and dice the onion, bell pepper, zucchini and tomatoes.
• Slice the carrots and celery and mince the garlic.

Sauté the aromatics

• Heat the olive oil in a stockpot and soften the onion, garlic, carrots and celery.
• Stir in the turmeric and ginger until fragrant.

Add the chicken and broth

• Add the diced chicken and cook until it turns opaque.
• Pour in the vegetable broth and season with salt and pepper.

Simmer the soup

• Add the cabbage, bell pepper, zucchini and tomatoes.
• Simmer until all the vegetables are tender and the flavours meld.

Serve

• Ladle the soup into bowls and serve hot.