Recipe of Tomato Soup with Buckwheat
Number of servings - 4
Vegetable broth - 4 cups
Buckwheat - 1 cup (washed)
Onions - 1 pc. (peeled and finely chopped)
Garlic - 2 cloves (finely chopped)
Tomato juice - 2 cups
Tomato (large) - 1 pc. (skinned, seeded and diced)
Olive oil - 2 tbsp
Basil - 1 sprig (finely chopped)
Garlic - 2 cloves (minced)
Salt and ground black pepper to taste
Saute the onions on olive oil.
Pour the broth to saucepan, add buckwheat, bring to boil and simmer 15 minutes. Add sauteed onions and garlic.
Tomato juice pour to soup, bring to boil and simmer 5 minutes.
Combine chopped basil with minced garlic and stir very well.
Pour cooked soup in bowls and garnish with 1 tsp mix of basil and garlic.
Ready in: 25 minutes.