Summary

Ingredients

• 400 g soup veetables
• 1 bell pepper (s), red or yellow
• 0.5 ½ m. Chinese cabbage
• 300 g peas
• 250 g chickpeas
• 1 onion (s)
• 2 garlic
• 1 piece (s) ginger, about the size a thumb
• 0.25 teaspoon ¼ cardamom powder
• 0.25 teaspoon ¼ clove powder
• 1 teaspoon coriander, whole or ground
• 0.5 teaspoon ½ allspice grains
• 1 teaspoon cumin powder
• 1 teaspoon turmeric
• 1 teaspoon chilli flakes
• 75 g almond (s), round
• 300 ml vegetable stock
• 100 g yourt or more, alternatively coconut milk
• salt

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Instructions

1. Dice the onion and sauté briefly. Dice the ginger and garlic and add to the onions with the ground cloves and cardamom and cook for about 5 minutes, stirring constantly.
2. Grind the allspice and coriander (if whole) in a mortar (incomparably more aromatic than the ready-ground version) and add to the pan with the remaining spices and cook for about another 5 minutes while stirring.
3. In the meantime, clean the vegetables and cut into small cubes, cut the Chinese cabbage into strips.
4. Add the soup vegetables, peas, chickpeas, paprika and Chinese cabbage to the pan, mix well and season with salt to taste. Stir in the ground almonds, then stir in the vegetable stock, then the yoghurt, here you can also use coconut milk for vegans or up to 250 ml of yoghurt. Cover and let simmer for about 20 minutes.