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Velvety 'Shy' Soup

Category | Soups

2 potatoes
2 carrots
2 red  peppers
1 onion
3 cups of cabbage purple coarsely chopped
1 cup of brown buckwheat
Salt, pepper, turmeric,
½ teaspoon of ginger powder or fresh (hazelnut size)
5 tablespoons of olive oil

Flaxseed (optionally for garnish)

Sauté potatoes cut into cubes and onion for about 3 minutes.

Add buckwheat and hot water to cover the materials and two fingers up.

Boil until buckwheat and potato are made.

Add the carrots, cabbage, spices and if you need some more water and boil for 5-7 minutes.

Finally, once I turn off the food, I add the red peppers to the rows and I pass them all out of the multi for a velvet effect.

On the plate with the soup I put as much lemon as I want. Soup blushing shamefully ...


Bon appetit...

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