Heat the olive oil in a large soup pot, then add the onion, carrots, and celery and cook for about 5 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant but not browned.
Add the sliced cabbage, diced tomatoes, vegetable broth, oregano, smoked paprika, salt, and black pepper.
Stir well and bring the soup to a gentle boil over medium-high heat.
Reduce the heat and simmer uncovered for 18 to 20 minutes, stirring occasionally, until the cabbage and carrots are tender.
Stir in the lemon juice, then taste and adjust the salt, pepper, or herbs as needed.
Ladle the soup into bowls and serve warm, storing any leftovers once completely cooled.
