Vegan buckwheat soup with mushrooms

If you want something simple yet different, try this recipe. Buckwheat soup is aromatic and tasty thanks to mushrooms and vegetable frying.

• Recipe author: Daria Rodionova
• After preparation, you will receive 4 servings
• Cooking time: 30 minutes
• Prep time: 20 minutes
• Total recipe preparation time: 50 minutes

Ingredients

• Onion 1 piece
• Garlic 1 clove
• Vegetable oil 2 tbsp. spoons
• Carrots 1 piece
• Fresh champignons 4 pieces
• Tomatoes 1 piece
• Water 2 l
• Potatoes 3 pieces
• Salt to taste
• Buckwheat 3 handfuls

Cooking method

• Finely chop the onion and garlic and fry in vegetable oil.

• Cut the carrots into semicircles, put in the same pan, stir and cook for 2-3 minutes.

• Chop the mushrooms and send them to the vegetables. Fry, stirring occasionally, for a few minutes.

• Grate the tomato and add it to the vegetables, simmer for a few more minutes.

• Transfer everything to a saucepan, pour in hot water and bring to a boil.

• Finely chop the potatoes, send to the pan, salt.

• Rinse the buckwheat in cold water and add to the soup.

• Cook for 20-30 minutes until the potatoes and buckwheat are cooked.

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