Buckwheat Vegetable Soup

1. 1

   Wash the leeks and slice thinly discarding the last 2 inches of the green tops.

2. 2

   Wash and peel the rutabagas and carrots and cut into small cubes or slices.

3. 3

   Heat the olive oil over medium heat in a large pot. Add vegetables and fry for about 2 minutes, stirring constantly.

4. 4

   Add buckwheat groats and vegetable broth. Bring to a boil and then turn heat to low. Simmer for about 30 minutes.

5. 5

   Stir in sour cream and taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.