Buckwheat Vegetable Soup Recipes

BUCKWHEAT VEGETABLE SOUP

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.

LENTIL AND BUCKWHEAT SOUP

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.

INSTANT POT® BUCKWHEAT MINESTRA

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.

BUCKWHEAT NOODLES AND ORIENTAL STYLE SOUP

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.