Creamy Buckwheat Soup Recipe
Creamy Buckwheat Soup Recipe
If you have a ready-made broth, then the soup is prepared in just 20 minutes. Creamy, delicious, nutritious! The very case when you need supplements. You can serve dinner.
Servings 4
Cook Time 35 minutes
Instructions
Grate the young squash on a coarse grater.
Finely chop the onion. Put the carrots and onions in a saucepan with a thick bottom along with the butter.
Pour together with the zucchini into a saucepan.
Separate small pieces from the broccoli or take frozen.
Both peas and cabbage can be protected from freezing.
Put them in a frying pan.
Pour buckwheat into a dry frying pan.
Pour over the vegetables.
We use processed cheese from a box or just a briquette. From 100 to 200 g is a matter of taste.
The following two options: use plain water or broth. I have broth on chicken breasts with seasonings.
Pour the liquid into the soup pot. At first 0.5-0.8 liters, then you can dilute to taste.
Stir the cheese, put it on a moderate heat, cover.
After 15 minutes after boiling, the soup is ready.
Pour into portions. The soup is very tasty.
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