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.
carbohydrates 52 g
Protein 9 g
fat 12 g
Time to prepare:
Preparation time 20 minutes
Cooking / baking time 10 mins
Draw / rest time 20 minutes
First prepare the ingredients for the buckwheat soup.
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.
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.
Arrange the buckwheat soup on two plates and serve sprinkled with ½ teaspoon marjoram and the chopped parsley.