Vegetables

• 3 tablespoons olive oil
• 1 medium leek (thinly sliced, light green and white parts only)
• 1 medium yellow onion (diced)
• 2 stalks celery (diced)
• 1 large carrot (peeled and cut into rounds)
• 1 medium bell pepper (diced)
• 2 whole jalapeños (diced, seeds removed if less spicy)
• 1 tablespoon kosher salt (to taste)
• 10 cloves garlic (minced)
• 2 tablespoons lemon zest (zest of 2 lemons)
• 1 tablespoon fresh rosemary (minced, optional)
• 1 tablespoon fresh thyme (optional)
• 1 teaspoon red pepper flakes (to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional, to taste)
• 8 cups green cabbage (about 1 head, core removed, roughly diced)
• 16 ounces mushrooms (thinly sliced)
• 1 medium zucchini (cut into half moons)
• 4 cups vegetable broth
• 3.5 cups crushed tomatoes (about 28 ounces or 1 large can)
• 3 whole bay leaves
• 2 cups baby spinach (about 8 ounces)
• 2 cups fresh cilantro (chopped and divided, about 1 bunch)
• 2 cups fresh parsley (chopped and divided, about 1 bunch)
• 0.5 cup green onions (sliced into rounds, divided, about 5)
• 0.25 cup lemon juice (juice of 2 lemons)