Clear Vegetable Soup with Potatoes and Chickpeas

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 tsp fresh rosemary leaves (chopped)
• 3 tbsp olive oil
• 100 g chickpeas
• 150 g potatoes
• 100 g white cabbage
• 50 g sugar snap peas
• 100 g zucchini
• 1 plum tomato
• 2 Bay leaves
• 1 Carrot
• 0.5 Bell pepper
• 600 ml Vegetable Broth
• Salt
• Pepper (freshly ground)
• 1 tsp cumin

Instructions

1. 1.

   Soak the chickpeas overnight in water, covered. The next day peel and finely dice the onion. Peel and finely chop the garlic. Drain the chickpeas. Peel the potato and cut into roughly 2 cm cubes. Trim the white cabbage, remove the core and thick leaf strips, wash and cut into coarse ribbons.

2. 2.

   Wash, trim and cut the sugar snap peas into 3–4 cm pieces. Wash the zucchini and dice it. Briefly blanch the plum tomato, shock in ice water, then peel. Dice the flesh. Peel the carrot and dice it as well. Finely dice the bell pepper.

3. 3.

   Sauté the onion in hot oil in a pot until translucent. Add garlic and rosemary, cook for a few minutes, then add chickpeas, carrots, potatoes, cabbage and bay leaves. Sauté briefly before adding vegetable broth. After 15 minutes of cooking, stir in the remaining vegetables and let simmer gently for another 5–10 minutes. Season with salt, pepper and cumin. Serve on plates with white bread.

4. 4.