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    You are in: Home / Recipes / Buckwheat Vegetable Soup Recipe
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    Buckwheat Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Tina2004's Note:

    This soup is delicious and low in calories. My kids are very picky eaters, but they love this soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the leeks and slice thinly discarding the last 2 inches of the green tops.
    2. 2
      Wash and peel the rutabagas and carrots and cut into small cubes or slices.
    3. 3
      Heat the olive oil over medium heat in a large pot. Add vegetables and fry for about 2 minutes, stirring constantly.
    4. 4
      Add buckwheat groats and vegetable broth. Bring to a boil and then turn heat to low. Simmer for about 30 minutes.
    5. 5
      Stir in sour cream and taste with salt and pepper.

    Ratings & Reviews:

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    Nutritional Facts for Buckwheat Vegetable Soup

    Serving Size: 1 (282 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 155.6
     
    Calories from Fat 37
    24%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 1.0 mg
    0%
    Sodium 73.6 mg
    3%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 6.6 g
    26%
    Sugars 14.1 g
    56%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    vegetable broth

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