SOPA DE CREME DE LEGUMES / PORTUGUESE PUREED VEGETABLE SOUP

5 quarts of water
4 potatoes, peeled and cut in half
1 zucchini, peeled, seeded and cubed
4 carrots, peeled and cut into smaller pieces
1 onion, whole and peeled
2 garlic cloves, whole and peeled
1 leek, cut into round thick slices
1 turnip, peeled and cut in half
2 tbs of olive oil
2 cups of cabbage, cut into bite-size pieces
2 chicken bouillon cubes
salt to taste
In a medium stock pot, add the water, bouillon cubes and bring to a boil. Add the potatoes, zucchini, carrots, onion, garlic, leek, turnip and olive oil. Reduce heat to medium and cook covered for approximately 40 minutes or until all vegetables are cooked.
Once vegetables are cooked, remove all of them, puree with a blender and return to pot or use a hand blender to puree right in stock pot. Cover and bring to a boil. Add salt to taste.
Add the cabbage and allow to cook covered on medium heat until the cabbage is cooked. Remove cover and allow to simmer until the soup reaches desired thickness.