In a large soup pot over medium heat saute onion, celery, garlic, and carrot in olive oil for 5 minutes.
Add fresh turmeric (or dried), sea salt, black pepper, oregano, bay leaves, sweet potato, and red cabbage. Saute for 2 minutes.
Add vegetable stock, tomato (I crush each whole tomato in my fist prior to adding it to the pot, alternatively you can use diced tomato), and water, stir well. Add quinoa, bring to a boil, reduce heat and simmer for 25 minutes.
Add chickpeas and kale, simmer for 5 more minutes.
Finish with 2 tbsp of fresh lemon juice. Serve each bowl with additional lemon juice.