Ingredients

• 1 large cucumber
• 2 tomatoes
• 1 celery rib
• 1 onion
• 1/4 head cabbage
• 1 -2 vegetable bouillon cube
• 1 bay leaf
• fresh green herbs (such as dill, parsley and spring onion)
• 2 -3 liters water (about 2-3 quarts)
• salt

Instructions

1. Heat the water and chop all the vegetables. Add the vegetables to the boiling water and cook for about 10 minutes.

2. Add the stock cubes and the bay leaf and cook for another 5 or 10 minutes. Add a little salt to taste then turn off the heat and add the chopped green herbs.