In a heavy bottomed pot, heat the olive oil on low to medium heat and add the chopped garlic. Cook for 1 minute.
Add the leek and cook for 2 -3 minutes or until soft.
Add the squash and zucchini, the grated turmeric and the ginger. Stir and cook for 2 minutes.
Add the chopped tomatoes and the vegetable stock.
Bring the soup to a simmer and cook for 5 minutes.
Add the lentils and cook on low heat for around 15 minutes or until the lentils are al dente.
Add sea salt.
Finally, add the chopped kale and cabbage and stir through. Take the soup offf the heat and put a lid on.
Once the kale and cabbage have wilted either serve as is or pulse with a stick blender. Only blend a little to combine while leaving some texture. Taste and season if necessary.