Buckwheat and Green Pea Soup

• olive oil↗1 tablespoon
• onion↗1

  chopped

• garlic cloves↗2

  chopped

• hot red paprika↗1 teaspoon

  crushed

• buckwheat dried kasha↗100 g

  thoroughly rinsed

• green peas↗80 g

  frozen

• turmeric↗1⁄2 teaspoon
• vegetable stock↗1 liter

  from 1 cube

Step-by-step instructions

1. 1

   Sauté onion and garlic in olive oil for 2-3 minutes.

2. 2

   Add crushed hot red paprika, stir and continue cooking for a minute.

3. 3

   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.

4. 4

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

5. 5

   Serve with a slice of toasted brown bread.