Recipe Index

Tuesday, September 16, 2014

Vegetable Soup with Buckwheat

2 tablespoons oil
1 teaspoon cumin seeds
3 small bay leaves
1 cup chopped beans
1 cup chopped carrots
1 cup chopped radish or daikon
1 cup chopped chayote (chow chow)
1/2 teaspoon black pepper
1/2 teaspoon chili powder or cayenne powder
1 tablespoon curry powder
4 to 6 cups vegetable stock as desired
1/4 cup and 1 tablespoon of whole buckwheat (kuttu)
1 (15 oz or 425g dry wt 10 oz or 284g)) can of black beans which has been rinsed and drained
1 teaspoon salt or to taste
a few cilantro leaves

Preparation: To a pan on medium heat with 2 tablespoons of oil add cumin seeds and bay leaves and wait until the cumin seeds starts to sizzle.
When the cumin seeds starts sizzling add the chopped green beans, carrots, radish and chayote squash and saute it for a couple of minutes.  Add black pepper powder, red chili powder and curry and saute for mix cover and cook for about 5 minutes.

After it has been cooking for approximately 5 minutes add the vegetable stock and buckwheat and cover and cook for 15 minutes.  After it has been cooking for 15 minutes check to see if the vegetables and buckwheat is cooked.  For best results the vegetables need to be a little crunchy.  Next, add the black beans, salt and chopped cilantro leaves, turn the heat off and serve.  Serves 4.

This is a very healthy, delicious and filling soup.  You can serve it as an starter or appetizer to any meal.  Gf, ec try, tY

This is a very healthy, filling and tasty soup, the vegetables really come together the flavor and taste is so delicious , let me
This soup is hot

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