Thick Tomato Soup with Zucchini and Buckwheat
by Editorial Staff
Servings: 4
Cook: 40 mins
Ingredients
- for 1.5 liters of water:
- 1 potato
- 1 onion
- 1 carrot
- 1 clove of garlic
- a small piece (50 g) of celery root
- 2-3 tablespoon olive oil
- 1 jar of peeled tomatoes
- 1 small zucchini
- 100 g buckwheat (you can also use the porridge left over from the previous day)
- salt
- ground pepper, chili
- basil, parsley
Directions
- Peel the vegetables, cut the potatoes, garlic and onions into cubes, grate the carrots and celery on a coarse grater. Put a pot of water on the fire, let the water boil. Heat olive oil in a frying pan and lightly fry all vegetables except onions. Transfer the contents of the pan into boiling water. Salt and pepper the broth and simmer over low heat. Brown the onion with a little oil and add chopped tomatoes from a jar to it. Let it boil still.
- Boil buckwheat in a separate saucepan. To do this, take twice as much water by volume as cereals, salt. Cook under a closed lid over low heat.
- Simmer a little zucchini in olive oil.
- When the vegetables are ready, ferment them and add zucchini and herbs to the soup.
- When serving, put a few tablespoons of buckwheat in a plate, pour over the soup, sprinkle with fresh herbs and serve. If you are not fasting, you can add another spoonful of sour cream.
Bon Appetit!
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