Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the 1 cup diced onion,1 cup diced carrots, and 1 cup diced celery, Cook the vegetables until slightly tender, about 5 minutes.
Add the 1 medium head of cabbage,3 teaspoons minced garlic,1 teaspoon ginger paste,½ teaspoon turmeric, and Salt and pepper to taste. Continue cooking, stirring frequently, until the cabbage has wilted.
Pour in the 1 (14.5-ounce) can diced tomatoes and 6 cups vegetable broth , bring the soup to a boil, reduce the heat to low, and simmer for 15-20 minutes until the vegetables are soft. Serve fresh with additional salt and pepper to taste.