Warm the olive oil (5 tbs) in a big pot and add the onions (2) and garlic (4) and fry for a couple of minutes, add the rosemary leafs and/or bay leafs, turmeric (1 ts), and paprika (1 ts) and keep frying for a few minutes until translucent.
Add the beetroot (3), carrots (2), tomato paste (small package), sugar (tablespoon), lemon juice (1/2 a lemon), 1 tablespoon of salt, and ½ a cup of water and stir
Bring to a simmer and cook on low heat for 15 minutes, while paying attention, if the water have completely evaporated add a bit of water
Add 14 cups of water, bring to a boil, and keep cooking on medium heat for 15 more minutes
Add the cauliflower (1/2) and cabbage (1/4) and keep cooking for 10 more minutes
Turn off the heat, taste and add salt/pepper as needed
Optional: spread some parsley or coriander on top of the soup
*Note: this soup tastes even better the day after it was made
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%91%d7%95%d7%a8%d7%a9%d7%98-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99/