1. Wash/clean the veggies. Peel and finely dice the onion and garlic. Peel the carrot and cut it into small pieces. Clean/peel the celeriac and cut into small cubes. Cut the leek into rings, rinse it thoroughly to remove any sand/soil between the layers. Drain well. Cut the bell pepper and zucchini into bite-size pieces. Rinse the buckwheat with cold water and let drain. Set everything aside.

2. Heat up a large Dutch oven and add some oil. Sauté the onion and garlic until soft and glossy. Next, add the carrot, celeriac, and leek rings and sauté as well – it takes about 4-5 minutes until everything is slightly softened and has browned. Add the bell pepper and zucchini pieces and cook them for a few minutes as well. Add the fennel seeds, chili flakes, oregano, and a bit of salt and pepper, let everything roast briefly to allow the flavors to develop. Next, add the paprika paste and mix in. Deglaze with the veggie stock. Bring everything to a boil, then add the baked beans and buckwheat. Reduce the heat slightly and let the soup simmer for about 25 minutes, stirring frequently to prevent burning.

3. Wash and drain the spinach leaves, add them to the soup and let everything simmer for about 1-2 minutes longer. Season with more salt and pepper, if desired, and serve.