LENTIL AND BUCKWHEAT SOUP
Lentils and buckwheat simmer to make a hearty stew. This is a typical 'zuppa' for a winter evening in Italy. Serve with crusty bread topped with a bit of extra virgin olive oil. Typical to most Italian food, this is healthy and delicious.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 9
Steps:
- Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
- Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.
- Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
- Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 28.9 g, Fat 10 g, Fiber 6.1 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 191.7 mg, Sugar 2.4 g
BUCKWHEAT VEGETABLE SOUP
This soup is delicious and low in calories. My kids are very picky eaters, but they love this soup.
Provided by Tina2004
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the leeks and slice thinly discarding the last 2 inches of the green tops.
- Wash and peel the rutabagas and carrots and cut into small cubes or slices.
- Heat the olive oil over medium heat in a large pot. Add vegetables and fry for about 2 minutes, stirring constantly.
- Add buckwheat groats and vegetable broth. Bring to a boil and then turn heat to low. Simmer for about 30 minutes.
- Stir in sour cream and taste with salt and pepper.
Nutrition Facts : Calories 155.6, Fat 4.2, SaturatedFat 0.7, Cholesterol 1.1, Sodium 73.6, Carbohydrate 27.8, Fiber 6.7, Sugar 14.2, Protein 4.2
BUCKWHEAT NOODLES AND ORIENTAL STYLE SOUP
As soon as I saw Buckwheat I thought of Soba Noodles and this is my version of them (quite a bit of trial & error). There will be noodles left over but they are wonderful warmed in a bit of butter on a pan and served as you would a pasta side dish. Spice up the soup more or less to your personal taste. This dough is very easy to work with and is easily managed by hand rolling and cutting on a well dusted (*with buckwheat flour) board. However Soba Noodles are readily avable in most Oriental supermarkets and it does save a lot of work,
Provided by Bergy
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Noodles.
- Mix the buckwheat & white flour in a large bowl.
- Using one hand and pouring approximately 3/4 of the water into the flour, swirl the flour around mixing it with the water.
- This step should be done quickly.
- Set the remaining water aside.
- Using both hands, pick up chunks of dough, squeeze and drop it back into the bowl.
- Keep doing this until the water and flour are well mixed.
- Your dough should be pliable but not sticky.
- Add remaining water if necessary.
- If you have a mixer, transfer the dough to it and knead for at least 10 minutes or until the dough forms a ball and has a shiny look.
- If you do not have a mixer knead by hand as you would bread dough.
- This may take you 15 minutes or more until the dough forms a ball and has a shiny look.
- Dust a board or surface generously with buckwheat flour -- divide your dough in three and roll each piece out until it is approximately 1/8-inch thick.
- Using a sharp knife cut into 1/4-inch noodles, separate them and hang on a pasta rack or spread out on paper towels.
- Continue doing this until you have cut up all the dough.
- Meanwhile have a large pot of water boiling on the stove, Have the water in a rolling boil and drop in the noodles, cook for 3-5 minutes and immediately drain & rinse with cold water, rinse well & drain.
- Place noodles in a bowl.
- Soup.
- Heat saucepan, add oil, saute the garlic, onions and mushrooms approximately 4 minutes.
- Add stock, soy, wasabi, honey & balsamic vinegar.
- Bring to a boil, add zucchini, peas & peppers.
- Simmer for not more than 5 minutes -- you want the vegetables to remain crisp.
- To serve, place approximately 3/4 cup of noodles (they will be cold) in the bottom of each individual soup bowl and ladle in the soup distributing the vegetables evenly and enjoy.
- For Vegetarian use only the Vegetable broth.
INSTANT POT® BUCKWHEAT MINESTRA
My husband and I eat soup at every supper. This is a vegan soup that I make at least 3 times a month. We love it that much. It makes a large quantity. I usually freeze half. During fall and winter, I use pumpkin or butternut squash. In the summer, I use green zucchini. I add lots of flavorful ingredients, so we never add salt.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, about 8 minutes. Turn off Saute function.
- Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open lid and stir in hummus and sambal oelek. Season with salt and pepper. Divide soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 35.9 g, Fat 5.2 g, Fiber 9.6 g, Protein 9.3 g, SaturatedFat 0.9 g, Sodium 232.3 mg, Sugar 5 g
More about "buckwheat vegetable soup recipes"
CAULIFLOWER-CASHEW SOUP WITH CRISPY BUCKWHEAT
From bonappetit.com
Estimated Reading Time 5 mins
- Heat ¼ cup oil in a large heavy pot over medium. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 6–8 minutes.
- Add wine, bring to a boil, and cook until reduced by half, about 4 minutes. Set ¾ cup cauliflower aside; add the rest to pot along with cayenne and ¾ cup cashews; season with salt.
- Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20–25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).
- Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20–25 minutes. Discard bay leaves. Remove from heat and let cool slightly.
BUCKWHEAT SOUP (WITH CHICKEN AND MUSHROOMS) - LITTLE …
From littlesunnykitchen.com
4.9/5 (10)Total Time 1 hrCategory SoupCalories 261 per serving
- Chop up all veggies. In a large pot sauté onions in olive oil. Then add carrots and sauté together. Add chicken cubes and cook until the chicken is browned from all sides.
MUSHROOM & BUCKWHEAT SOUP - THE SIMPLE …
From simple-veganista.com
5/5 (3)Total Time 35 minsCategory SoupCalories 222 per serving
- In a large dutch oven or stock pot, heat oil over medium heat, add leeks and saute until softened, about 5 minutes. Add in carrots, celery, mushrooms, thyme and optional fennel seeds, cook another 4 minutes, stirring frequently.
- Add in the buckwheat groats, broth, lemon juice and salt & pepper, and bring to a boil, partially cover, reduce heat to low and simmer for 15 minutes.
- Serve garnished with a sprinkle of parsley and a side of crusty artisan bread or gluten free bread of choice.
18 TASTY BUCKWHEAT RECIPES FOR THE WHOLE FAMILY – …
From nutriciously.com
SOBA MISO SOUP - THE SIMPLE VEGANSITA
From simple-veganista.com
BUCKWHEAT SOUP | RECIPE | MY HOMEMADE FOOD …
From enjoyyourcooking.com
ROASTED BUCKWHEAT WITH VEGETABLES – VEGAN KASHA …
From whereismyspoon.co
BUCKWHEAT SOUP (WITH LEFTOVER CHICKEN OR TURKEY)
From whereismyspoon.co
HEALTHY BUCKWHEAT STIR FRY WITH VEGETABLES - IFOODREAL.COM
From ifoodreal.com
BIO-OZ BUCKWHEAT & VEGETABLE SOUP - GLUTEN FREE RECIPE
From bio-oz.com.au
HOW TO MAKE A VEGAN BUCKWHEAT SOUP: EASY AND SIMPLE …
From youtube.com
RECIPE: BUCKWHEAT SOUP STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
ROASTED CHICKEN, KALE & BUCKWHEAT SOUP | OREGONIAN RECIPES
From recipes.oregonlive.com
MINESTRONE SOUP RECIPES
From allrecipes.com
BUCKWHEAT SOUP - IFOODREAL.COM
From ifoodreal.com
FABULOUS FALL VEGETABLE SOUP WITH LENTILS & BUCKWHEAT
From azestforlife.com
RECIPE: BUCKWHEAT AND VEGETABLE SOUP STEP BY STEP WITH PICTURES
From handy.recipes
20 BUCKWHEAT RECIPES WE CAN’T RESIST - INSANELY GOOD
From insanelygoodrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #clear-soups #soups-stews #vegetables #easy #beginner-cook #grains #pasta-rice-and-grains #carrots
You'll also love