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.
Calories314.6kcal
Proteins12.9grams
Fats7.5grams
Carbohydrates51.5grams
Carrot
1
pc
Onion
0.5
head
Mung beans
0.3
glass
White cabbage
100
g
Olive oil
1
tbsp
Green (raw) buckwheat groats
1
glass
Salt
to taste
Water
1
l
Herbes de Provence
to taste
Celeriac
30
g
Bay leaf
1
pc
Spring onion
to taste
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.
- Mung beans: 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.
- Carrot: 1 piece
- Onion: 0.5 head
- White cabbage: 100 g
- Celeriac: 30 g
- Salt: to taste
- Herbes de Provence: to taste
3
Add green buckwheat. Cook for another 10 minutes. Add green onions two minutes before it's done.
- Green (raw) buckwheat groats: 1 glass
- Spring onion: to taste
4
Serve hot, drizzled with olive oil!
- Olive oil: 1 tablespoon
