• 1-2 tablespoons oil can use butter for more flavor if not vegan
• 1 small onion - finely chopped about 1 cup onion
• 3 stalks celery - finely chopped about 1 cup
• 5 cups cabbage from about ½ medium cabbage head
• 3 medium carrots - finely chopped about 1.5 cups
• 4-6 Cloves Garlic - minced
• 3 tablespoon Miso paste + 3 tablespoon water, whisked** can sub 2 tablespoons soy sauce
• 4 cups vegetable broth OR chicken bone broth bone broth yields more protein
• 3-4 cups water* adjust to your soup thickness preference
• 1 teaspoons Turmeric
• 1 teaspoon paprika
• 1 tablespoon thyme
• 1 tablespoon oregano
• ¼ teaspoon black pepper I used about ½ teaspoon
• ½-1 teaspoon salt adjust to your saltiness preference
• Juice from ½ lemon
• ¾ cup finely chopped parsley Can sub basil or whatever herb you have
• 1 can Chickpeas - drained
• ½ Cup dried red lentils can also use brown or green lentils with varied cooking time

Optional toppings and sides

• drizzle olive oil
• red pepper flakes
• additional fresh chopped parsley
• toasty sourdough