Begin by washing and chopping the cabbage, carrots, and celery into bite-sized pieces. Set aside.

Heat about two tablespoons of extra virgin olive oil in a large pot over medium heat. Add minced garlic and sauté for approximately 1 minute.

Stir in the chopped cabbage, carrots, and celery into the pot. Cook for about 5 minutes, stirring occasionally.

Pour in 4 cups of vegetable broth and add cumin, paprika, salt, and pepper. Stir well and allow it to come to a gentle boil.

Reduce heat to low and let the soup simmer uncovered for about 20 minutes, stirring occasionally.

After 20 minutes, taste the soup and adjust seasonings as necessary.

Ladle the soup into warm bowls and garnish with fresh herbs if desired.