Simple lunch soup, nutritious and full of good veggies!
Ingredients:
- Grape seed oil
- 1 onion, chopped
- 1 clove garlic, pressed
- 1 stalk celery, chopped
- 1 can (796 ml) diced tomatoes with juice
- 3/4 c. teaspoon Tabasco sauce
- 4 to 6 cups vegetable broth
- 1/2 cup roasted buckwheat (kasha)
- 2 zucchinis, in "spaghettis" or julienned
- 1 can (540 ml) chickpeas, drained and rinsed
Preparation:
1. In a large saucepan, cook onion and garlic in oil until onion is translucent. Add celery and sauté a few more minutes.
2. Add tomatoes, Tabasco sauce, vegetable broth and buckwheat. Bring to a boil. Reduce heat to medium and simmer for about 20-25 minutes or until buckwheat is cooked.
3. Add the zucchini and chickpeas to warm them. Serve.
If you wish to freeze the recipe, add the zucchini and chickpeas just before serving.
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