Lenten Buckwheat Soup
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Lenten Buckwheat Soup
Ingredients
- Buckwheat Groats - 3.5 oz
- Onion - 1 head
- Carrot - 1 piece
- Celery salt - 8.8 oz
- Pumpkin - 8.8 oz
- Water - 1 qt
- Cilantro - 1.8 oz
- Parsley - 1.8 oz
- Garlic - 2 cloves
- Ground ancho chili pepper - 1 piece
- Meyer Lemon Juice - 0 fl oz
- Olive Oil - 1 fl oz
- Vegetable Oil - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Serve the Lenten Buckwheat Soup with the green sauce.
Step 2
Dice the onion and carrot into small cubes.
Step 3
Peel and cube the celery root and pumpkin into 1.5–2 cm pieces.
Step 4
Pour vegetable oil into a pot and sauté the onion and carrot, stirring, until the onion is translucent.
Step 5
Add the celery cubes and sauté for another 3 minutes.
Step 6
Pour in the water, bring to a boil, and cook for 5 minutes.
Step 7
Add the buckwheat and pumpkin cubes, bring back to a boil, and cook for about 15 minutes, until the buckwheat and vegetables are tender. Season with salt and pepper to taste.
Step 8
For the green sauce, roughly chop the green chili. Remove the seeds or leave them in if you want to add heat.
Step 9
Place the chili, cilantro, parsley, and garlic into a blender, add lemon juice and olive oil. Blend until smooth and thick. Add salt and pepper to taste.
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