Vegetable and herb soup

[Photo to follow, as there isn't one at present and I wanted to make a note of this.]

It's clear-out-the-fridge soup, really. Or at least, I had an abundance of vegetables and my stomach was keen to make the acquaintance of some of them.

1 large carrot, sliced
1 heart of celery, sliced
2 spring cabbage hearts, sliced
Vegetable stock
2 tbsp tomato purée
Half handful fresh basil leaves
1 tsp dried basil
1 tsp dried marjoram
1 tsp dried thyme
Seasalt

Simmer the above. Blend. Add water until you can honestly call it a soup. Adjust stock and seasoning, then serve with toast and goat's milk brie.