Peel and finely slice the onion. Slice the thick core out of half a cabbage. Finely shred it. Warm a pan for 1 min. Add 1 tbsp oil and the onion. Season. Cook and stir for 3 mins till the onion is a little soft and browned. Stir in the spices. Cook for 2 mins.
Stir in the shredded cabbage. Cook and stir for another 5 mins till the cabbage looks soft. Meanwhile, dissolve the stock cube in 800ml boiling water. Pour into the pan. Cover and bring to the boil, then turn the heat down and simmer for 30 mins till the veg are very tender and fragrant smelling.
Meanwhile, pare a few strips of zest off the lemon and set aside. Juice the lemon. Peel, core and dice the pears. Add a quarter of the diced pear to the lemon juice and stir to coat. Add the rest of the pear to the soup. Cover and simmer for another 15 mins.
Fish out any visible spices. Drain the diced pear and stir the lemon juice (not the pear) into the soup. Taste and season. Ladle into warm bowls. Top with the pear, lemon zest, spoonfuls of yogurt and parsley