Buckwheat Vegetable Soup - cooking recipe

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

Preparation

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