CHUNKY TOMATO AND PUMPKIN SOUP
Soup can be cooked on a gas hob and can also be prepared ahead of time, making it an easy and healthy one-pot solution, especially when the power is out. This hearty vegetable soup is made using buckwheat, which can be found in the health section of your supermarket. It is wheat- and gluten-free, adds a wonderful texture and is rich in hearthealthy nutrients.
Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
- 60ml butter
- 4 leeks, sliced
- 2 sticks celery, thinly sliced
- 5ml paprika
- 500g cubed pumpkin
- 1 x 400g can chopped tomatoes
- 50ml tomato paste
- sprig of fresh thyme (or 2ml dried)
- 500ml prepared vegetable or chicken stock
- 100ml dehulled buckwheat (or use quinoa or millet)
- squeeze of lemon juice
1 Heat the butter in a large saucepan. Add the leeks and sauté over a low heat for 5 minutes until soft.
Add the celery and paprika and sauté for 2 minutes. Add the pumpkin, tomatoes, tomato paste, thyme, stock and buckwheat.
