Buckwheat Soup with Brussels Sprouts (Vegan)

Today we’re cooking a delicious and, of course, very simple buckwheat soup.

It consists of just a few ingredients that blend perfectly together.

1 cup of buckwheat contains 6 g of protein, only 1 g of fat, and 1.5 g of sugar.  

Buckwheat is rich in magnesium, potassium, and phosphorus, contains vitamin B6, folic acid, iron, and antioxidants, which help fight cancer.

The list of healthy buckwheat properties is endless!

Now, what do you know about Brussels sprouts? Brussels sprouts are rich in vitamins K, C, B6, B1, cellulose, magnesium, phosphorus, and also omega-3 acids.

In a word, this recipe uses the most productive and healthy foods, and, I promise you, it’s delicious as well! A thick, rich and warming soup!

Ready? Set? Let’s go cooking!

We will need: (3 servings)

3 cups (750 ml) water or vegetable broth

1 cup of Brussels sprouts

3 Tbsp. buckwheat

1/4 tsp. red pepper

1/4 of an onion

1 stick of celery

2 cloves of garlic

1 tsp. lemon juice

A handful of spinach

Fresh Cilantro

Salt, black pepper

Oil for frying

Cut celery, onions, and garlic.

Chop the pepper.

Fry it all together with the Brussels sprouts in vegetable oil. I use frozen Brussels sprouts, but you can use fresh ones. Both options are suitable, Brussels sprouts remain intact after cooking and do not fall apart.

Cover with broth or water. Start it cooking.

Add buckwheat. Add salt and pepper. Cook till the buckwheat is ready.

Then add spinach, cilantro, and the juice.

Done.

Tasty and healthful!

Bon appétit!