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Soup of buckwheat





150 oz


2 unit


1 unit


1 unit


1 spoon

Fresh sage

1 spoon

Pachino tomatoes

8 unit

Ground ginger

1 spoon

Extra virgin olive oil

to taste

Grated Grana Padano

3 spoons

first courses from Italy

Soup of buckwheat

Soup of buckwheat

vegetarian with lactose high in fiber high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Soup of buckwheat

A first light and tasty

Soup of buckwheat step 1

step 1

Lava and cleanses the potatoes, and then grate in a medium saucepan full of water. Lava and even grater zucchini. Grater also leeks, after having washed and cleansed. Add the bay leaf, sage and ginger.

Soup of buckwheat step 2

step 2

Blanch the tomatoes when their skins begin to split just remove them from the water and privali skin. Cut them coarsely in a dish, receiving the juice. Just add water with vegetables.

Soup of buckwheat step 3

step 3

Cook the vegetables over high heat. Add half-cooked salt and a little oil. After a while ', even a spoonful of parmesan. Continue until the vegetables are well cooked and tasty.

Soup of buckwheat step 4

step 4

Add to broth prepared the buckwheat and stir occasionally if the water is abundant, get rid of it with a ladle and put it aside, it might serve later.

Soup of buckwheat step 5

step 5

When cooked with salt if necessary and serve the soup into a bowl, add a little olive oil and Parmesan cheese.

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