Simple Tasty Healthy by PW
A beautiful, simplistic Winter Vegetable Soup with buckwheat and butterbean. Easy, delicious and perfect for all the family.
Serve x 2
Ingredients
3 Carrots (peeled and diced)
2 Leeks (trimmed, rinsed diced)
3 Sticks of Celery (chopped)
3 Onions (chopped)
2 Large Potatoes (peeled and diced)
1 Sprig of Fresh Thyme
1 Clove of Garlic (crushed)
2 Cans of Butterbeans (rinsed)
2 Handfuls of Buckwheat (available in all good stores)
4 Pints of Chicken or Vegetable Stock
3 Handfuls of Flatleaf Parsley (2 chopped and 1 for garnish)
Method
In a large pan, add all the ingredients together along with the stock bringing to the boil and allowing to simmer for ten minutes. Add the buckwheat and turn up the heat, cooking for a further 10 minutes.
Add the butterbeans and chopped parsley and season with salt and pepper before transferring to a large bowl. Garnish with the remaining parsley and serve this perfect winter vegetable soup with crusty buttered bread.
Enjoy!
