Buckwheat Vegetable Soup Food

LENTIL AND BUCKWHEAT SOUP

Steps:

• Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
• Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.
• Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
• Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.

BUCKWHEAT SOUP

Steps:

• In a large stock pot, add enough cold water to cover the bones along with bay leaves and peppercorns. Cover with lid half way and bring to a boil on medium heat. Reduce heat to low and cook for 1 hour, straining the foam occasionally (if any).
• Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion, celery and carrots, saute for 5 minutes, stirring occasionally.
• Transfer to a pot along with potatoes, buckwheat, oregano, thyme, salt and pepper. Cover and bring to a boil on medium-high heat, then reduce heat to low and cook for 15 minutes.
• Add dill and serve hot hot with a slice of good bread.

BUCKWHEAT SOUP WITH PORCINI, BEEF AND KALE

Steps:

• Place the mushrooms and a couple of cups of beef stock in a small pot. Simmer to reconstitute the mushrooms.
• Boil 1 3/4 cups water in a saucepot, season with a little salt, add the kasha and stir. Cover and reduce heat to simmer. Cook until tender, 18 to 20 minutes. Drizzle with a little EVOO and cool. Store separately from the soup base until the soup is served, to avoid mushy buckwheat.
• In a soup pot or Dutch oven, heat 2 tablespoons EVOO, a couple of turns of the pan, and add the guanciale. Brown the guanciale and then remove. Pat the beef dry and sprinkle with salt and pepper. Brown over medium-high heat in the guanciale drippings and remove. Add the garlic, onions and bay and stir and cook to soften, 8 to 10 minutes. Add the kale and wilt, and season with a few grates nutmeg. Add the tomato paste and stir until fragrant, then add the Worcestershire, the remaining beef stock, beef and guanciale. Remove the mushrooms and chop, then add the mushroom and the mushroom stock to the soup. Cook partially covered until the beef is tender, about 1 hour. Cool and store.
• To serve, combine the kasha with the hot soup and serve in shallow bowls with bread and cheese curls.

INSTANT POT® BUCKWHEAT MINESTRA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, about 8 minutes. Turn off Saute function.
• Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open lid and stir in hummus and sambal oelek. Season with salt and pepper. Divide soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm.

BUCKWHEAT VEGETABLE SOUP

Steps:

• 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.

BUCKWHEAT NOODLES AND ORIENTAL STYLE SOUP

Steps:

• Noodles.
• Mix the buckwheat & white flour in a large bowl.
• Using one hand and pouring approximately 3/4 of the water into the flour, swirl the flour around mixing it with the water.
• This step should be done quickly.
• Set the remaining water aside.
• Using both hands, pick up chunks of dough, squeeze and drop it back into the bowl.
• Keep doing this until the water and flour are well mixed.
• Your dough should be pliable but not sticky.
• Add remaining water if necessary.
• If you have a mixer, transfer the dough to it and knead for at least 10 minutes or until the dough forms a ball and has a shiny look.
• If you do not have a mixer knead by hand as you would bread dough.
• This may take you 15 minutes or more until the dough forms a ball and has a shiny look.
• Dust a board or surface generously with buckwheat flour -- divide your dough in three and roll each piece out until it is approximately 1/8-inch thick.
• Using a sharp knife cut into 1/4-inch noodles, separate them and hang on a pasta rack or spread out on paper towels.
• Continue doing this until you have cut up all the dough.
• Meanwhile have a large pot of water boiling on the stove, Have the water in a rolling boil and drop in the noodles, cook for 3-5 minutes and immediately drain & rinse with cold water, rinse well & drain.
• Place noodles in a bowl.
• Soup.
• Heat saucepan, add oil, saute the garlic, onions and mushrooms approximately 4 minutes.
• Add stock, soy, wasabi, honey & balsamic vinegar.
• Bring to a boil, add zucchini, peas & peppers.
• Simmer for not more than 5 minutes -- you want the vegetables to remain crisp.
• To serve, place approximately 3/4 cup of noodles (they will be cold) in the bottom of each individual soup bowl and ladle in the soup distributing the vegetables evenly and enjoy.
• For Vegetarian use only the Vegetable broth.