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Warm the olive oil in a large pot over medium heat. Once the oil shimmers, add the onion, carrots, and celery. Cook, stirring often, until the onion has softened and turned translucent, about 5 minutes.
Stir in the garlic, chili flakes, paprika, and ground coriander and cook for an extra minute until fragrant.
Add the tomato passata, the chopped cabbage, the cauliflower florets or potato (if using it), broth, and bay leaves.
Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat, and simmer for 20 minutes.
When the soup is cooked remove the pot from heat, let it cool slightly, then remove the bay leaves.
Blend about ⅓ of the soup with a blender or a stick blender and return it to the pot. Be careful; the soup is hot. Try to blend mainly the cauliflower (or the potato chunks, if you use potatoes).
Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + ½ tsp at this stage). You might want to add more seasoning or more broth to make a thinner soup, according to your personal preferences. See notes)*
Stir in the fresh parsley before serving, and enjoy with crusty bread and a touch of fresh lemon juice to add freshness and acidity. Enjoy!