Legumes & Buckwheat Soup

Looking for a warm, gluten-free, dairy-free vegetarian and high-protein dish? With an uncompromising great taste? 

This delicious winter soup is a mix of legumes, black cabbage and buckwheat. This last ingredient makes it a complete main meal, with a healthy balance of proteins and carbs. Read the recipe below to find the secret to make it creamy.

Ingredients (6 servings)

  • 200 gr lentils (orange or green)
  • 130 gr chickpeas
  • 100 gr beans
  • 80 gr buckwheat
  • 200 gr black cabbage
  • 1 carrot
  • 1 shallot
  • Herbs: rosemary, 4 laurel leaves, 6 sage leaves
  • 2L vegetable stock 
  • Salt, pepper and oil to taste
  • For the creamy option: 1 shallot, drizzle of oil, 30 gr maizena, 300 ml legumes broth
  1. Soak the beans and chickpeas for 24 hours. After this time, prepare the first round of legumes in a big pot: 2L of stock, beans, chickpeas, peeled carrot, peeled shallot, herbs tight together with a piece of kitchen twine. Place the pot over medium heat and cook till the legumes are soft (90 min in pressure cooker, 2.5-3 hour with a normal pot).
  2. Add the other ingredients to the pot: shredded black cabbage, lentils, buckwheat. Cook for another 30 minutes and add more water if it has absorbed. Taste the soup and add salt and pepper as you prefer.
  3. Serve while warm and add a drizzle of olive oil onto each plate.

TIPS: If you want to make the soup more creamy use this little trick. In a small pot stir-fry the chopped shallot with olive oil until golden brown. Turn the heat to low and, while whisking the mix, first gently add the maizena then the broth.  Whisk for one more minute until the mix becomes dense. Add it to the soup.
In case you've done too much, you can keep the soup for 2 days in the fridge.

Have you tried it? Do you have any suggestions? Leave your comment!