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Meat
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
You may puree this soup for a different texture. To obtain thin carrot and turnip strips, try using a peeler!
2 cubes chicken bouillon
4 cups boiling water
2 small carrots
1 leek
1 stalk celery
1 small turnip
1 tablespoon margarine or oil
3 outside cabbage leaves, shredded
1/2 medium size onion, thinly sliced
1/8 teaspoon salt
few twists of Gefen Pepper
1/8 teaspoon sugar
chopped fresh parsley
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
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