(My adaptation is that I added some measurements. The soup would probably be even more
delicious without any of these!)
1 whole Chicken
Water to cover
1/2-1 tsp. cumin
Salt and pepper
5 bay leaves
1/2 cabbage, cut into two pieces
1-2 heads garlic, peeled, cloves flattened slightly under the side
of a knife blade
1 small onion, peeled and cut in half
Cook these ingredients for about 3 hours in a large pot, or until the
chicken is falling off the bones.
Remove the chicken and the bay leaves, and blend the broth and veggies until smooth.