Vegetable soup with green buckwheat

4 servings

40 minutes

A rich lean soup in which the main role is played by green buckwheat, and half a glass of mung bean sings in its chorus.

Energy value per serving

• Calories: 314.6
• Proteins: 12.9g
• Fats: 7.5g
• Carbohydrates: 51.5g

Ingredients

• Carrot: 1 pc
• Onion: 0.5 head
• Mung peas: 0.3 glass
• White cabbage: 100 g
• Olive oil: 1 tbsp
• Green buckwheat: 1 glass
• Salt: to taste
• Water: 1 l
• Provencal herbs: to taste
• Celery root: 30 g
• Bay leaf: 1 pc
• Green onions: to taste

Cooking steps

1. Soak the mung beans for a few hours before cooking, then rinse and boil for about 10 minutes on low heat with a bay leaf until soft.

   Required ingredients:

   • Mung peas: 0.3 glass
   • Bay leaf: 1 piece

2. Meanwhile, chop all the vegetables into cubes, and finely chop the onion and cabbage. Sauté the vegetables in a small amount of water for 5 minutes, then add to the bean broth. Season with salt and spices and cook for 10 minutes.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 0.5 head
   • White cabbage: 100 g
   • Celery root: 30 g
   • Salt:  to taste
   • Provencal herbs:  to taste

3. Add green buckwheat. Cook for another 10 minutes. Add green onions two minutes before it's done.

   Required ingredients:

   • Green buckwheat: 1 glass
   • Green onions:  to taste

4. Serve hot, drizzled with olive oil!

   Required ingredients:

   • Olive oil: 1 tablespoon