Receta Buckwheat and green pea soup

• 1 tbs olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tsp hot red paprika, crushed
• 100 g buckwheat dried kasha, thoroughly rinsed
• 80 g green peas, frozen
• 1/2 tsp turmeric
• 1 l vegetable stock from 1 cube

Direcciones

1.

Sauté onion and garlic in olive oil for 2-3 minutes. Add crushed hot red paprika, stir and continue cooking for a minute.

2.

Add buckwheat, green peas, turmeric and vegetable stock, stir. Bring to the boil, lower the flame, cover and cook 10 minutes until buckwheat is tender.

3.

With the stick blender purée the soup to the desired consistency. If too thick, add some water or stock.

4.

Serve with a slice of toasted brown bread.