Thick buckwheat and pea soup
In an area where buckwheat porridge is often eaten, this kind of soup is more than welcome. The soup is mild, glides finely on the palate, is filling, so some, along with good black bread, will have a perfect and complete meal. It is prepared simply and very, very quickly. Turmeric gives it a nice look, so the more you put it on, the more vibrant the soup will be.
Preparation steps
- Fry onion and garlic in olive oil for 2-3 minutes. Add crushed hot red pepper, stir, fry briefly.
- Add buckwheat porridge, peas, turmeric and stock, stir. Bring to a boil, then reduce the heat, cover and cook for 10 minutes on low heat until the buckwheat is soft.
- Mix the soup with a stick mixer to the desired density. If it is too thick, add a little water or foundation.
- Nutritional info for 1 serving *: energy value: 139 kcal; fat: 4.38 g; carbohydrates: 22.94 g; protein: 4.18 g; cholesterol: 0 mg; sodium: 237 mg; potassium: 194 mg. Measuring cups and spoons
Serving
Serve with a slice of toasted black bread.
