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🍽️ Creamy Tomato-Buckwheat Soup with Crispy Sage

234 kcal · 30 min · 4 servings

Ingredients

• 150 g onions (3 onions)
• 2 garlic cloves
• 100 g carrots (1 carrot)
• 3 sprigs thyme
• 100 g celery stalks (2 stalks)
• 175 ml classic vegetable broth
• 1 kg ripe tomatoes
• 30 g buckwheat
• 2 tbsp olive oil
• 12 sage leaves
• coarse salt
• pepper

Instructions

1. 1. Peel the onions and garlic.
2. 2. Dice the onions and garlic into small cubes.
3. 3. Wash and peel the carrots.
4. 4. Cut the carrots into small cubes as well.
5. 5. Wash the thyme sprigs and shake off excess water.
6. 6. Pluck the small thyme leaves off the stems.
7. 7. Wash the celery and remove any tough strings.
8. 8. Slice the celery into thin rounds.
9. 9. Add the onions, garlic, carrots, celery, and thyme to a pot.
10. 10. Pour in the broth.
11. 11. Heat the mixture over high heat until it boils.
12. 12. Reduce the heat to low.
13. 13. Simmer the soup covered for 10 to 12 minutes.
14. 14. Wash the tomatoes in the meantime.
15. 15. Cut out the hard stem areas of the tomatoes in a wedge shape.
16. 16. Dice the tomatoes.
17. 17. Add the tomato cubes to the soup broth.
18. 18. Let the soup cook for another 10 minutes covered.
19. 19. Toast the buckwheat in a pan without oil until golden brown.
20. 20. Let the toasted buckwheat cool down.
21. 21. Heat some oil in a small pan.
22. 22. Fry the sage leaves in batches briefly in the hot oil.
23. 23. Remove the sage leaves with a slotted spoon.
24. 24. Drain excess oil on kitchen paper.
25. 25. Puree the soup finely with a hand blender.
26. 26. Strain the soup through a fine sieve into a clean pot.
27. 27. Heat the soup once more briefly.
28. 28. Season the soup with salt and pepper.
29. 29. Sprinkle the toasted buckwheat over the finished soup.
30. 30. Garnish the soup with the crispy sage leaves.
31. 31. Serve the soup hot.

Nutrition per serving

• kcal: 234
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 31 g