Heat olive oil in a large pot over medium heat.

Add onion and cook for 4-5 minutes until softened.

Add garlic and cook for 30 seconds until fragrant.

Add mushrooms and cook for 5-6 minutes until they release moisture and begin to brown.

Stir in cabbage and carrots. Cook for 2–3 minutes until slightly wilted.

Pour in vegetable broth and diced tomatoes.

Add thyme, paprika, bay leaf, salt, and pepper.

Bring to a gentle boil, then reduce heat to low.

Cover and simmer for 25-30 minutes, until vegetables are tender.

Remove bay leaf, taste, and adjust seasoning before serving.