1-First, cut the core off the cabbage and discard it, then slice the cabbage into four large wedges, saving one for later, and thinly shred the rest into long pieces.

2-Heat the olive oil over medium-high heat in a large soup pot or Dutch oven, then add the carrots, onion, and celery, seasoning with salt and pepper, and sauté until they soften, about seven minutes.

3-Next, toss in the minced garlic and sauté for two more minutes, being careful not to let it burn for the best flavor.

4-Pour in the chicken broth, diced tomatoes, cayenne pepper, cumin, and more salt and pepper as needed, then reduce the heat to medium and stir in the shredded cabbage.

5-Let the soup reach a heavy simmer before lowering the heat to low and cooking at a light simmer for 30 to 45 minutes until everything melds together nicely.

6-Finally, add the lemon juice, give it a taste, and tweak the seasoning if you like, then serve it hot for a refreshing meal.