Step 1

Soak the chickpeas overnight, cook the next day until medium-firm.

Step 2

Saute onion, garlic and ginger in olive oil until slightly browned.

Step 3

Add the (chopped) bell pepper, diced tomatoes and all spices, cook for 10 minutes then add the (chopped) zucchini at the end.

Step 4

Transfer everything in the pot where the chickpeas are cooking. Add 2 bay leaves and simmer for 10 minutes. Let all flavors absorb a bit, then serve!

Step 5

Saute onion & garlic in olive oil until slightly browned.

Step 6

Add the (chopped) carrots, celery, diced tomatoes and all spices, cook for 10 minutes than add the beans and sauerkraut.The sauerkraut is already salted so taste the soup before adding more salt.

Step 7

Add the bay leaves, a whole sprig of rosemary and water to cover the vegetables.

Step 8

Simmer for 10-15 minutes, then add the asparagus at the end and turn off the heat. Let all flavors absorb for 20 minutes then serve!

Step 9

Soak the peas overnight. Cook them the next day until medium-firm.

Step 10

Saute leeks & garlic in olive oil until slightly browned.

Step 11

Add the chopped carrots, bell pepper and all spices. Cook for 5-10 minutes then add the peas (rinsed) and water to cover.

Step 12

Simmer for 30 minutes then add the sweet potatoes (cubed). Simmer again until everything is soft and tender.

Step 13

Garnish with fresh chopped scallions and serve!