SHOP NOW at il Storia New York

Beetroot - Buckwheat Soup

Italian
Soup / August 18, 2019
Beetroot - Buckwheat SoupPhoto By Canva
Taste Score: %73
Difficulty Medium
Servings 4 people
Preperation 15 mins
Cooking 65 mins
Total 80 mins

Ingredients

Directions

  1. Rinse the buckwheat, than place in a medium saucepan and cover with 500 ml of boiling water. Cook for about 15 minutes until tender. Set aside.
  2. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for about 5 minutes, stirring frequently,until translucent. then add the beetroot and stock. Bring the mixture to a simmer and cook 30-40 minutes, until the beetroot is tender.
  3. Add the tomatoes to the pan and cook for 2-3 minutes. Transfer the soup to a food processor and pulse until it reaches a smooth consistency. Season to taste, if needed. Pour the soup back into the pan and heat through over a low heat for 2-3 minutes. Remove from the heat.
Nutrition Facts
Serving Size 1 Beetroot - Buckwheat Soup
Serves 4
Amount Per Serving
Calories339
% Daily Value*
Sodium 604 mg26.3%
Potassium 1317 mg28%
Protein 13.6 g27.2%
Total Fat 6.4 g8.2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you make this recipe?

Tag @PETITEGOURMETS using the hashtag #PGRECIPES and share on Instagram. We'll feature you on our site.