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Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion and cook for 5 minutes, stirring occasionally, until translucent.
Add the garlic and cook for 1 minute, until fragrant.
Add the cabbage, celery, carrots, salt, pepper, turmeric, cumin, coriander, and Aleppo pepper. Cook for 10 minutes, stirring occasionally, until the vegetables start to soften.
Add the diced tomatoes and vegetable broth. Bring the soup to a boil, then reduce heat and let simmer for 20-25 minutes, until the vegetables are very tender.
Remove from heat and stir in the parsley, green onions, grated ginger, and lemon zest and juice.
Taste and adjust seasonings as needed.