Begin by dicing all your vegetables, including onions, carrots, celery, and bell peppers, ensuring they are uniformly cut for even cooking.

Mince the garlic and chop your fresh herbs like parsley and basil.

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Add the diced onion and minced garlic, stirring frequently until fragrant and the onion turns translucent, about 3 to 5 minutes.

Stir in the chopped carrots, celery, and bell peppers; sauté for 5 to 7 minutes.

Pour in 4 cups of vegetable broth and add cumin, turmeric, and black pepper.

Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.

Stir in freshly chopped herbs, taste, and adjust seasoning with salt and pepper before serving.