Buckwheat And Green Pea Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon hot red paprika, crushed
100 g buckwheat dried kasha, thoroughly rinsed
80 g green peas, frozen
1/2 teaspoon turmeric
1 liter vegetable stock, from 1 cube

Preparation

Saute 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.
Serve with a slice of toasted brown bread.