Vegetable and buckwheat soup recipe
He buckwheat It is also known as buckwheat and it is a false cereal originally from Asia. It is energetic, rich in high availability proteins and does not contain gluten. These features make it a good option for both celiac as for vegetarians and vegans.
Buckwheat can be found in stores in the form of flour, grain or pasta (called soba).
RECIPE OF VEGETABLE SOUP AND SARRACENO WHEAT
Ingredients (6 people):
- 2 scallions
- 2 carrots
- 2 leeks
- 100 gr of mushrooms
- 100 gr buckwheat
- 30 gr of red lentils
- extra virgin olive oil
- 6-8 mint leaves
Preparation of the recipe of vegetable soup and buckwheat:
For make the broth, cook the green parts of the scallions, carrots and leeks in a casserole dish with water (very clean). Season, add some parsley branches and cook for 15 minutes. Strain and reserve the broth.
Peel and chop the chives, leeks and carrots finely Poach in a casserole with a splash of oil. Wash the mushroomsCut them in rooms and laminate them. Add and redo them. Add the red lentilsrinse buckwheat and add it.
Cover with the broth and cook everything for about 20 minutes over low heat. Bring up salt. Degrease with the help of a pan.
Serve the vegetable soup and buckwheat. Chop the mint leaves And splash the soup.
Recipe nutritional information:
Is a nutritious soup It moisturizes us and is recommended for everyone. The main food of the meal is the vegetable (75%), so this soup provides a large amount of vitamins, minerals, fiber and water. This soup will come in handy to purify and regulate digestive, hepatic and renal function.
To improve the contribution of carbohydrates present in buckwheat and lentils, we will accompany the dish 20 grams of bread per diner. In this way, we will reach the recommended 25%.
The association of wheat (cereal) with lentils (legumes), guarantees the correct contribution of protein, being a Useful trick for vegetarians.
In this dish there is absence of food of animal origin. Therefore, at dinner there will be a serving of meat or fish to ensure a correct supply of iron and vitamin B12.
From dessert We will eat a fruit and a homemade flan made with egg and milk to make the menu more balanced.
Dish of the day:
- Vegetable and buckwheat soup
- Fillet with rosemary potatoes
Dr. Telleria's advice:
Vegetable soup after an excess will help us recover faster.