Wash all vegetables carefully before chopping. Slice the cabbage into thin strips. Chop the onion, carrots and celery. Mince the garlic cloves finely so they release strong flavor during cooking.

Place a large soup pot on medium heat. Add olive oil and let it warm for a few seconds. The oil should shimmer slightly but should not smoke.

Add the chopped onion to the pot. Cook for about three minutes until it softens. Stir occasionally. Add the minced garlic and cook for one more minute.

Add sliced carrots and celery into the pot. Stir well so they mix with the onion and garlic. Cook for about five minutes until vegetables begin to soften.

Add the chopped cabbage to the pot. Stir slowly so the cabbage mixes with the other vegetables. Cook for about three minutes until it slightly softens.

Pour vegetable broth and diced tomatoes into the pot. Stir everything well so the ingredients combine evenly. The broth will start creating the soup base.

Add salt, black pepper, paprika and dried thyme. Stir carefully so the spices spread evenly in the soup. These seasonings add warm flavor to the vegetables.

Reduce the heat to low and let the soup simmer for about 20 minutes. The vegetables will become tender while the flavors blend beautifully.

Stir in fresh lemon juice and chopped parsley. This adds brightness and fresh flavor to the soup. Taste the soup and adjust seasoning if needed.

Ladle the soup into bowls while it is hot. The cabbage should be soft and flavorful. Serve immediately for the best taste and comforting warmth.