Chop up all your vegetables but keep them separated. They don’t have to be super small though. Start with the ones that should be cooked longest, like the onion, garlic, ginger, carrots, etc.
Start boiling your water. Add your 1 or 2 cubes of chicken or veggie broth and stir them till they have dissolved. Add the veggies with the longest cook time and most flavor first: onions, garlic, ginger, carrots, etc.
With your first veggies bubbling away you can finish chopping and then add things like cucumber and cabbage. If you are using tomatoes, add them at the very end.
Cover your pot and let your veggies simmer until they are all softened up. Once they’re done, pour the mix into your blender, leaving about half of the broth in the pot. If you have a small blender like I do, you may have to do half the veggies and a quarter of the broth twice. Puree your veggies.
Now grab another pan and start melting your butter. Once it’s melted, stir in your flour and cook it till it’s bubbling a bit. Add your milk/ half-and-half/ cream to the pan and then toss in your pureed vegetables and the rest of your broth. Stir and bring this whole mixture to a boil and you have a delicious and nutritious cream of leftover-vegetable soup!