Buckwheat Soup – Wholefood

Lightly dry the buckwheat meal in a hot saucepan without adding fat for a few minutes (stir!). Rinse the vegetables, remove the peel, cut into small cubes or grate into fine strips. Now (perhaps briefly make) sauté in the fat and add to the buckwheat form. Add the cold Sunbol broth while stirring, let it boil and swell for 5-10 minutes. Season the soup with sea salt, washed, finely chopped parsley and lovage and sprinkle with parsley.

Our tip: Use young, tender carrots!

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