Buckwheat Vegetable Soup

Submitted by Tina2004

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

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 medium leek
• 2 rutabagas
• 2 carrots
• 1⁄2 cup buckwheat groats
• 4 cups vegetable broth
• 3 tablespoons fat free sour cream
• salt and pepper

directions

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

Reviews

[Queen Roachie]

Really good! I made a few changes based on what I had in the house. Used minced onion instead of leek, which changed the flavor I'm sure. I added veggies, such as celery, used chicken broth, and added diced chicken breast to make this soup a dinner with more protein. I know I changed a bit, but I think I kept close enough to give this a good rating. Thanks for sharing.