Vegan buckwheat soup
Description
A hearty first course. Buckwheat soup is the simplest fasting recipe I know. If you like, you can add some dried or fresh mushrooms (for flavor) when preparing the buckwheat soup. Buckwheat cooks quickly, just like potatoes, so in half an hour you'll already have a ready soup. The soup is ready to serve.
Instructions
- 1
Step 1
First, start boiling the potatoes and buckwheat—I cook them together. Rinse the buckwheat and cut the potatoes into cubes. Bring the water in the pot to a boil, then add the buckwheat and potatoes. You can also start with cold water, but it will take longer to cook. Simmer for about 20 minutes over medium heat. Meanwhile, prepare the sauté: grate the carrot and finely dice the onion. Heat a skillet with vegetable oil and sauté the vegetables for about 5 minutes (until golden).
- 2
Step 2
Then transfer the sautéed vegetables to the soup pot, add spices and bay leaf, and cook for another 10 minutes.
- 3
Step 3
If the potatoes and buckwheat are cooked, turn off the heat and let the soup cool down. Serve the ready vegetarian buckwheat soup with fresh herbs.