Clean the bulb. Wash carrots, peel. Coarsely chop carrots and onions. Wash the celeriac, dry it and cut into pieces. Put chopped carrots, celery, onions into a preheated pan and cook over medium heat for about 10-15 minutes.
While vegetables are cooking, pour water into a saucepan and bring to a boil, put green peas. Peel the garlic and chop finely. Wash the chili pepper, chop, remove the seeds and finely chop. Clean the ginger and finely chop.
Add cooked vegetables, garlic, chili and ginger to the pot. Salt and pepper to taste. Then add chopped cabbage. Cook until the peas are tender (about 30 minutes).
Puree the finished soup with a blender. Lightly toast the toasted bread cubes in a frying pan. Serve cream soup with herbs and toasted bread cubes.