Heat the olive oil in a large pot over medium heat until hot. Add the diced onion, sliced celery, and carrots, cooking for about 3 to 5 minutes until they start to brown. Stir in the minced garlic, black pepper, fresh thyme, and caraway seeds, cooking for another minute until the aroma develops. Incorporate the cubed potatoes, chopped cabbage, crushed tomatoes, and vegetable broth into the pot, mixing everything well. Initially, the soup will be thick but as it cooks, the cabbage will release its moisture. Bring the mixture to a rapid boil on high heat, then lower the heat to medium and let it simmer gently for 12 to 15 minutes, stirring occasionally, until the cabbage softens and becomes translucent. Check seasoning and adjust salt and pepper if needed. Serve the soup warm, garnished with freshly ground black pepper if you like. Store leftovers in the fridge and consume within 5 days.