You may puree this soup for a different texture. To obtain thin carrot and turnip strips, try using a peeler!
Dissolve the bouillon cubes in boiling water. Set aside.
Cut carrots, leek, celery, and turnip into very thin strips about two inches long.
Melt margarine or oil in a medium saucepan over moderate heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar; cook covered for five minutes until vegetables are tender. Combine with chicken bouillon; simmer over moderately low heat for five minutes.
Serve with a garnish of chopped parsley.
Photography and Styling by Chavi Feldman