Yeast Soup with Buckwheat and Vegetables
A hearty yeast soup that warms you up and really fills you up. The yeast gives it a full flavour, the vegetables a fresh base and the buckwheat a pleasant nutty texture. You can make it in 40 minutes and it is naturally gluten-free.
Prep: 10 min
Cook: 30 min
Servings: 2
Energy: 388 kcal per serving
Method
01.
First prepare the vegetables: coarsely grate the carrot, cut the potatoes into cubes and finely chop the shallot. Sweat the shallot in the butter and add the carrot.
02.
Fry briefly, then add the crumbled yeast and let it melt and release its aroma. Stir in the flour and pour in the stock.
03.
Add the potatoes, season with salt and cook for about 10 minutes. Top up with stock as needed.
04.
Stir in the buckwheat and the lovage and cook for a further 8-10 minutes.
05.
Season the soup with pepper and chilli and leave it to stand for a few minutes so the buckwheat can swell. Then serve.
