Cooking time

• Roughly chop the onions and fry them gently in a soup pan in the olive oil. Add the garlic cloves and fry until soft.
  Meanwhile, remove the hard leaves and parts of the fennel and roughly chop them. Put them in the pan and fry it until soft.
• Peel the potatoes and cut them into the blocks.
  Now pour enough water into the pan so that it rises 5 centimeters above the vegetables. Add the potatoes and the stock cubes. Let everything simmer until the potatoes are cooked.
• Cut the head and butt of the pickled lemon and roughly chop them. Add them to the soup.
  Add the saffron powder and mix well with the soup.
  Now puree the soup with the hand blender and season with salt and pepper.
• Cut the black olives into rings and use them as a garnish and seasoning. Divide the nigella seeds nicely over the soup (bowls).