Prep the ingredients; cut and core the cabbage, roughly chop the other vegetables to your desired size and mince the garlic and ginger.
In a large stockpot, heat up the coconut oil over medium-high heat.
Stir in the chopped onions, garlic and ginger, and saute for 3 minutes, stirring constantly until the onions have become translucent.
Stir in the chopped celery and carrots, saute for a further 3 minutes.
Pour water into the pot, add the stock pots, canned tomatoes, herbs, goji berries and dried red dates. Bring to a boil.
When the soup has come to a boil add the chopped cabbage and season to taste with the pink Himalayan salt and pepper. Cook for a further 15 minutes. Serve topped with fresh parsley or goji berries.