Buckwheat soup – gluten free

Time

50 min

SErves

2

Calories

361 kcal

Carbs

52g

Protein

9g

Fat

12g

Ingredients

For the buckwheat soup

  • 800 ml vegetable stock
  • 2 bay leaves
  • 125 g buckwheat – rinse over a sieve and drain
  • 30 g leek – halve, cut into very fine strips and wash thoroughly
  • 100 g carrots – peel and cut into very fine slices
  • 1 beefsteak tomato – remove the peel from the pulp, remove the stalk, quarter and core
  • 1 shallot – halve and cut into fine slices
  • 1 clove of garlic
  • 1 EL Tamari (wheat free Sojasauce)
  • 1 pinch nutmeg powder
  • Crystal salt and pepper from the mill
  • ½ teaspoon marjoram, dried
  • 1 tbsp finely chopped parsley

Instructions

This delicately spicy buckwheat soup tastes delicious! It is also very light, but still filling. An ideal meal to lose weight without going hungry, and generally the perfect soup for a light dinner.

Step 1

First prepare the ingredients for the buckwheat soup.

Step 2

Boil 800 ml vegetable stock with 2 bay leaves in a saucepan once.
Then reduce the heat, add the drained buckwheat and simmer for 10 minutes.
Turn off the heat.
Then add the leek strips, the carrot slices, the tomato quarters and the shallot slices and leave to soak for 20 minutes, covered.

Step 3

Remove the bay leaves, press the garlic into the soup, season with 1 tablespoon of tamari and a pinch of nutmeg ;
Bring to the boil again briefly.
Then remove from the heat and season with salt and pepper.

Step 4

Arrange the buckwheat soup on two plates and serve sprinkled with ½ teaspoon marjoram and the chopped parsley.

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