• Buckwheat soup – gluten free

    Posted on November 25, 2021 by in Even Healthier Recipes
    Buckwheat soup

    © ZDG/nigelcrane

    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.

    Ingredients for 2 servings

    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

    Nutritional values per serving

    Calories361 kcal
    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

    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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