Buckwheat And Green Pea Soup

1. 1

   Saute onion and garlic in olive oil for 2-3 minutes.

2. 2

   Add crushed hot red paprika, stir and continue cooking for a minute.

3. 3

   Add buckwheat, green peas, turmeric and vegetable stock, stir. Bring to the boil, lower the flame, cover and cook 10 minutes until buckwheat is tender.

4. 4

   With the stick blender puree the soup to the desired consistency. If too thick, add some water or stock.

5. 5

   Serve with a slice of toasted brown bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.