Buckwheat and Vegetable Soup

Buckwheat and vegetable soup is a warm and satisfying lunch that fits the buckwheat diet perfectly. The buckwheat adds slow carbohydrates, while carrots and celery bring fiber and vitamins.

Ingredients

• 50 g buckwheat
• 1 carrot
• 1 small onion
• 1/2 celery stalk
• 600 ml vegetable stock
• Fresh herbs to taste
• Salt and pepper to taste

Instructions

1. Rinse the buckwheat.
2. Peel and dice the carrot, onion and celery.
3. Saute the onion in a dry non-stick pot for 1-2 minutes with a splash of water.
4. Add the carrot and celery and cook for another 3 minutes.
5. Add the stock and bring to a boil.
6. Add the buckwheat, reduce the heat and simmer for 15 minutes until tender.
7. Season with salt, pepper and fresh herbs. Serve warm.