Hungarian Soup

The allergy season has me making soothing soups to fend off the agony. Today I simmered chick peas after soaking them overnight. Then I added all of the white onions we had and chopped them in quarters. I added a bulb of garlic peeled. I chopped half a head of cabbage into shreds and chopped half a dozen stalks of celery. I poured in a quart of buttermilk and added turmeric, cumin, salt, pepper, paprika, and red chili flakes. I also added water and whey from my homemade yogurt. It reminds me of Hungarian Mushroom soup a friend made me in college--but without the mushrooms! It is delicious. I ate it for breakfast!