Sauté onion and garlic in olive oil for 2-3 minutes.
Add crushed hot red paprika, stir and continue cooking for a minute.
Add buckwheat, green peas, turmeric and vegetable stock, stir. Bring to the boil, lower the flame, cover and cook 10 minutes until buckwheat is tender.
With the stick blender puree the soup to the desired consistency. If too thick, add some water or stock.