Prepare your vegetables by washing and chopping them into uniform pieces.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions and stir until translucent.

Add the chopped celery and carrots to the pot and sauté for an additional 3-4 minutes.

Stir in the chopped cabbage and vegetable broth, then add herbs, spices, and apple cider vinegar. Bring to a gentle boil.

Once boiling, reduce heat to low and let simmer uncovered for 20-25 minutes.

Taste the soup and adjust seasonings as needed, adding optional add-ins if desired.

Ladle the soup into bowls and garnish with fresh herbs or yogurt as desired.