Ingredients with Measurements:
- 1 cup buckwheat groats
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 6 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the buckwheat groats under cold water and drain.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
4. Add the carrots and celery and cook for another 5 minutes until they start to soften.
5. Add the buckwheat groats, bay leaf, thyme, and vegetable broth to the pot.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the buckwheat is tender.
7. Remove the bay leaf and use an immersion blender to blend the soup until it is smooth and creamy (optional).
8. Season with salt and pepper to taste.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbohydrates: 28g
Protein: 5g
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any other type of grain instead of buckwheat groats.
Variations:
- Add some chopped kale or spinach to the soup for extra nutrition.
- Add some cooked chicken or tofu for extra protein.
- Add some chopped mushrooms for extra flavor.
Tips and tricks:
- Rinse the buckwheat groats well before using them to remove any dirt or debris.
- Use an immersion blender to blend the soup until it is smooth and creamy.
- Taste the soup before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is hot.
Presentation ideas:
Serve the soup in a bowl with some chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs (such as parsley or cilantro)
- Croutons
- Sour cream or yogurt
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add some more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the soup until the buckwheat is tender and the vegetables are cooked through.
- Store any leftovers in the refrigerator and reheat them thoroughly before eating.
Food history:
Buckwheat is a gluten-free grain that has been used in Eastern Europe and Asia for centuries. Buckwheat soup is a traditional dish in many countries, including Russia, Poland, and Ukraine.
Flavor profiles:
This soup has a nutty and slightly earthy flavor from the buckwheat, and a savory flavor from the vegetables and broth.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter to a larger meal.
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Taste: Savory, Nutty, Earthy, Hearty, Comforting