In a large pot, warm 2 teaspoons of olive oil over medium heat.

Add the diced onion and sauté for about 5 minutes until translucent.

Toss in the sliced carrots and minced garlic. Cook for an additional 3-4 minutes.

Stir in the chopped cabbage, then pour in the vegetable broth. Bring to a gentle simmer.

Add thyme, bay leaves, salt, and pepper. Let simmer uncovered for about 30 minutes until tender.

Taste the soup and adjust seasoning as necessary before serving.