Ingredients:40g onion
60g celery stalk, roughly chopped (add also a few leaves)
60g carrot, roughly chopped
100g red pepper
2 cloves of garlic
30g extra virgin olive oil
150g frozen spinach (removed from the freezer 5-10 minutes before use)
180g green lentils (weighed before wash, washed and drained)
1/2-1 tbsp Thermomix meat or vegetable stock concentrate
1000g boiling water
100g buckwheat (weighed before wash, washed and drained)
Salt (if needed)
Preparation: Put onion, celery stalk, carrot and cloves of garlic in TM Bowl. Chop veggies by speeding up and down several times from 2 to 5 for 1 second repeating until all the veggies chopped up as you desired.
Add olive oil and cook for 4 minutes at 100ºC on Reverse / Speed 1.
Cut frozen spinach cubes into 3 or 4 pieces, add in TM Bowl and chop by speeding up and down several times from 2 to 5 for short periods repeating until all chopped up as you desired.
Add lentils, Thermomix stock concentrate and boiling water. Cook for 10 minutes at 100ºC on Reverse / Speed 1.
Add buckwheat and cook for 30-35 minutes at 100ºC on Reverse / Speed 1.
Afiyet olsun...
Enjoy...
Photos: http://thermomixtarifdefterim.blogspot.com/2012/02/spinach-lentil-and-buckwheat-soup.html Members' commentsJuicyFruit - We really enjoyed the texture of this hearty, filling, and nutritious soup .. But next time I'm going to try adding some spices and maybe tomato paste to give an extra boost of flavour .. Thanks for sharing it farfallina.
I defrosted one of my two leftover portions of this and heated it up with a teaspoon of Tomato Puree, Mango Chutney, and Curry Powder .. Oh My Goodness it was delicious!
cecilia - Many thanks farfallina. An easy and nourishing winter meal. Doing it on reverse allows all those interesting textures too.
crompo - I didn't have any buckwheat so I used Pearl Barley instead. OH is taking it to work for lunch tomorrow. I am not a huge soup fan in general, but this looks and smells great. Thanks for the recipe.
