Lenten Buckwheat Soup

Ingredients

• Buckwheat Groats 5 oz
• Onion 1 head
• Carrot 1 piece
• Celery salt 10 oz
• Pumpkin 10 oz
• Water 0 qt
• Cilantro 0 oz
• Parsley 0 oz
• Garlic 2 cloves
• Ground ancho chili pepper 1 piece
• Meyer Lemon Juice 0 fl oz
• Olive Oil 0 fl oz
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Dice the onion and carrot into small cubes.

Step 3

Peel and cube the celery root and pumpkin into 1.5–2 cm pieces.

Step 4

Pour vegetable oil into a pot and sauté the onion and carrot, stirring, until the onion is translucent.

Step 5

Add the celery cubes and sauté for another 3 minutes.

Step 6

Pour in the water, bring to a boil, and cook for 5 minutes.

Step 7

Add the buckwheat and pumpkin cubes, bring back to a boil, and cook for about 15 minutes, until the buckwheat and vegetables are tender. Season with salt and pepper to taste.

Step 8

For the green sauce, roughly chop the green chili. Remove the seeds or leave them in if you want to add heat.

Step 9

Place the chili, cilantro, parsley, and garlic into a blender, add lemon juice and olive oil. Blend until smooth and thick. Add salt and pepper to taste.

Step 10

Serve the Lenten Buckwheat Soup with the green sauce.