Perlach vegetable soup

Ingredients for 4 servings:

• 500 g white cabbage
• 200 g onion(s)
• 4 g caraway seeds
• 150g bacon
• 2 g peperoncini flakes
• 2 liters of water
• 1 bell pepper(s)
• 2 tbsp tomato paste
• 500 g potatoes
• 4 stalk(s) Celery or Lovage
• 6 carrots
• 1 gr. can/n chickpeas
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Cut the white cabbage into bite-sized pieces. Dice the onion, bell pepper, and bacon. In a large pot, roast the onions, bacon, and white cabbage in rapeseed oil until translucent. Also roast the tomato paste and diced bell pepper. Grind the caraway seeds with the hot pepper flakes in a mortar and pestle and roast briefly for about two minutes. Now add two liters of water. Finely slice the carrots and coarsely chop the potatoes and cauliflower. Break the celery stalks (lovage) several times, add the potatoes and cauliflower to the soup, bring to a boil, and simmer for about an hour. Wash and drain the chickpeas. Simmer the chickpeas for the last half hour. When the vegetables are cooked through, fish out the celery stalks. Season with salt and pepper and garnish with chopped parsley.