This soup is the perfect compliment to the gray, cold weather we've been having in the south. This is the time of year where I start to get the winter blues and good soup is usually a pretty great cure. It's also a lovely way to get in your vegetables. You can also puree this soup for those who don't like to look at the vegetables they're about to eat cough-Sam-cough.
Chop the onion, mince the garlic and ginger and add to 2 tablespoons olive oil or butter in a large pot. Stir frequently and let cook until the onions are translucent (about 10 minutes) then add the carrots and turnips (both diced as chunky as you like them) and cook until they are "firm tender" another 7 minutes or so. Then coat with tomato paste and add the cabbage (cut in to strips about 1" thick) and chicken stock. Salt to taste and let come to a boil. Then let simmer for 20 minutes. Add more salt and pepper to taste and finish off with fresh squeezed lemon juice if you like! Enjoy. - Lesley