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Mushroom & Buckwheat Soup

Buckwheat is a good source of riboflavin (vitamin B2) which facilitates red blood cell production amongst other things so Mushroom and Buckwheat Soup is a great healthy food. It tastes good too. This recipe serves 4 and has 60 calories per portion.

Ingredients

2 tsp sunflower oil
1 finely chopped onion
12oz (350g) sliced mushrooms
1oz (25g) buckwheat
20 fl oz (600ml) vegetable stock
1 tbs soy sauce
1/2 tsp paprika
Salt and pepper to taste

Method

1. Put the oil in a large pan and heat then fry the onion until blond and soft.

2. Add the mushrooms and buckwheat and stir well. Cover and cook over a low heat for about 10 minutes.

3. Add the vegetable stock and bring to the boil. Simmer for about 15 to 20 minutes then remove from heat and allow to cool for about 5 or 10 minutes.

4. Liquidise to a consistency that you like, then add the soy sauce and salt and pepper according to taste. Reheat to serve.

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