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Beetroot - Buckwheat Soup

August 18, 2019
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Beetroot - Buckwheat SoupPhoto By Canva
Difficulty Medium
Servings 4 people
Preparation 15 mins
Cooking 65 mins
Total 80 mins



  • 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.
  • 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.
  • 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
    % 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.
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    Recipe byPetite Gourmets

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