Preparation:

In a pot, steam the onions, carrots (cut the way you like), turnip, kohlrabi and whole cabbage leaves for about 15 minutes. If it starts to burn, lower the fire a bit. Add the potatoes and keep steaming. Add water and let it cook for about two hours. Add cleaned, whole celery branches, zucchini, pumpkin, cauliflower, and chickpeas and cook for about two more hours.

Then add the spices: chicken soup powder, hot & sweet paprika, a bit of black pepper, saffron and a spoon of tomato paste. Cook for two more hours. Half an hour before the end, add a copped coriander branch. You can also add a batch of coriander and tie it to the pot handle, and when the soup is ready, take it out of the water. The taste remains, the coriander does not.