Cauliflower soup with buckwheat

Ingredients

• 1/2 head Cauliflower
• 3 pcs Carrots
• 1 pcs Red onion
• 150 g Buckwheat
• 1 tbsp Sweet red paprika powder
• 1 clove Garlic
• 1/2 tsp Extra virgin olive oil
• 1/2 tsp Fresh ground salt

Method

1. Clean the cauliflower and cut into roses.
2. Also clean the carrots, cut them into rings and bring to the boil. About 15 minutes before the vegetables reach the desired softness, add the spices and buckwheat to the soup.
3. Remove from the heat to cool slightly.
4. Stir in the oil, chopped red onion and crushed garlic.
5. Decorate with chopped parsley before serving.