Spicy Tomato and Buckwheat Soup

Ingredients

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• Buckwheat Groats Buckwheat Groats 200g 1 & 1/6 cups
• Water Water 450ml 1 & 4/5 cups
• Italian Diced Tomatoes Italian Chopped Tomatoes 400g 2 cups
• Extra Virgin Olive Oil Extra Virgin Olive Oil 2 tbsp 2 tbsp
• Shallot Shallot 1 1
• Garlic Garlic 1 clove 1 clove
• Chili Powder Chilli Powder 1/2 tsp 1/2 tsp
• Paprika Paprika 1 tbsp 1 tbsp
• Fresh Basil Fresh Basil bunch bunch
• Table Salt Table Salt to taste to taste

Instructions

1. 1.Briefly sauté the onion in the oil in a large saucepan, until it starts to gild.
2. 2.Peel and add crushed garlic and the chili powder, and continue to fry for another couple of minutes.
3. 3.Then pour in the chopped tomatoes and half of the basil along with a little salt, cover the pan, lower the heat, and allow to sweat for almost 20 minutes.
4. 4.Meanwhile, wash the buckwheat groats with cold running water, drain it and pour into a stockpot. Add warm water and bring to the boil, then reduce the heat, cover with a lid, and slowly cook for 20-25 minutes, until the buckwheat is cooked (and all the water is absorbed).
5. 5.Once the buckwheat has cooked, combine it delicately with the tomato sauce you've been cooking.
6. 6.Garnish with the rest of the fresh basil leaves before serving. Of course, if you like, feel free to add more chilli!

Nutritional Information

• Calories:
  268
• Fat:
  9g
• Sodium:
  58mg
• Carbs:
  43g
• Sugar:
  5g
• Protein:
  8g