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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This soup is delicious and low in calories. My kids are very picky eaters, but they love this soup. Ingredients:
1 tablespoon olive oil |
1 medium leek |
2 rutabagas |
2 carrots |
1/2 cup buckwheat groats |
4 cups vegetable broth |
3 tablespoons fat free sour cream |
salt and pepper |
Directions:
1. Wash the leeks and slice thinly discarding the last 2 inches of the green tops.
2. Wash and peel the rutabagas and carrots and cut into small cubes or slices.
3. Heat the olive oil over medium heat in a large pot. Add vegetables and fry for about 2 minutes, stirring constantly.
4. Add buckwheat groats and vegetable broth. Bring to a boil and then turn heat to low. Simmer for about 30 minutes.
5. Stir in sour cream and taste with salt and pepper.
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