Prepare the vegetables: dice the carrot, zucchini and celery stalks, finely dice the onion and red pepper, and cut the broccoli and cauliflower into very small florets.
Add the avocado oil, turmeric, ginger and all the vegetables (except spinach, broccoli and parsley) into a medium soup pot and cook over medium heat for 5 minutes, stirring frequently.
Add the vegetable broth and diced tomatoes, and bring to simmer over medium heat.
Turn the heat to low, lid the pot and simmer for 25 minutes, until all the veggies are tender.
While the soup is simmering, chop the parsley.
Add the spinach, broccoli and parsley (save some for garnishing), mix and simmer for 5 more minutes without the lid.
Season with freshly ground black pepper.
Divide into serving bowls, garnish with chopped fresh parsley and microgreens, and serve with the sauerkraut.