Vegan purple cabbage soup

Ingredients:
1 medium sized purple cabbage, thinly sliced
1 large onion, chopped
2-3 garlic cloves, minced
4 cups vegetable broth
1 can of diced tomatoes (14 oz)
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
2 tbsp olive oil
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until they are soft and translucent.
Add the thinly sliced purple cabbage to the pot, along with the thyme and oregano. Cook for another 5-7 minutes, stirring occasionally, until the cabbage has wilted slightly.
Pour in the vegetable broth and canned tomatoes, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for 20-25 minutes, until the cabbage is tender.
Season with salt and pepper to taste. If the soup is too thick, you can add a little bit of water to thin it out.
Serve the soup hot, garnished with some chopped fresh herbs if desired.