Cooking time

• Fry the finely chopped onion in a pan together with the whole garlic cloves. Nice and light brown and soft. In the meantime, cut the leeks into rings – don’t have to, you will puree the soup later.
  Add the leeks in the pan and fry them nice and soft and brown.
  Now add 2 liters of water and the vegetable stock tablets. Stir everything well and let it cook.
• Then add the pistachios. Now you can start pureing the soup. It should be a lumpy soup, but not too thick. Therefore, add some broth if you think it has become too thick. Squeeze the oranges and add the juice now.
• Serve with a little sumac on the soup and some finely chopped parsley.