Beetroot - Buckwheat Soup

Name: Beetroot - Buckwheat Soup
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 6.5 ounces of buckwheat; 1 tablespoon of olive oil; 1 onion; 2 pounds of beet; 17 ounces of vegetable broth; 1 pound of tomato; 1 pinch of rosemary; 1 pinch of salt; 1 pinch of black pepper

Italian Cuisine

August 18, 2019

Difficulty Medium

Servings 4 people

Preparation 15 mins

Cooking 65 mins

Total 80 mins

Recipe Contents

Ingredients Directions Nutrition

Ingredients

6.5 ounces of buckwheat
1 tablespoon of olive oil
1 onion
2 pounds of beet
17 ounces of vegetable broth
1 pound of tomato
1 pinch of rosemary
1 pinch of salt
1 pinch of black pepper

Directions

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

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.

Rate This Recipe

Recipe byPetite Gourmets