Begin by heating a large pot over medium heat. Add diced onions and minced garlic, stirring often for about 3-5 minutes until fragrant and translucent.

Next, toss in chopped carrots and celery. Cook for an additional 5 minutes, allowing them to soften slightly.

Now, add the chopped cabbage and meatless crumbles to the pot. Stir and cook for about 5-7 minutes.

Carefully pour in your vegetable broth, followed by adding thyme and the bay leaf. Bring to a gentle boil over medium-high heat.

Once boiled, reduce the heat to low and let your soup simmer uncovered for 30-45 minutes.

Taste and adjust the seasoning with salt, pepper, and paprika. Remove the bay leaf before serving.