Chickpea Soup with Ginger

For the chickpea soup with ginger, soak the chickpeas in water overnight with the bay leaf spice. The next day, add bouillon cubes and lovage. Cook the chickpeas for 50-60 minutes until soft.

In the meantime, coarsely chop the cashews and roast until golden, turning occasionally.

After about half an hour of cooking, dice the carrots and celery, and cut the leeks into fine strips. Sauté the carrots and celery in butter.

Add a little water and cook the vegetables for about 5 minutes until al dente. Add the leeks and cook for another 2 minutes until soft. Remove the bay leaf spice from the chickpeas and puree the chickpeas.

Add crème fraîche and the vegetables to the soup. If it is too thick, add a little milk.

Season lightly with the curry, ginger, lemon zest and juice, salt and a little cayenne pepper. Serve the chickpea soup with ginger and sprinkle with the cashew nuts.

Preparation Tip:

The chickpea soup with ginger can be prepared spicier or milder according to your own taste. Instead of milk, coconut milk also fits particularly well.

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