Country buckwheat with pistou

35 Min
very easy
4 People
Rating starstarstarstarstar
Country buckwheat with pistou - A foodie twist on the minestrone soup using buckwheat, topped with toasted almonds and a dollop of garlic basil sauce.
1. Bring 1L water to the boil in the kettle. Slice leek, 1 garlic clove, courgettes and beans. Dice carrots and celery.

2. Heat a large saucepan with 2 tbsp olive oil over medium heat. Cook leek and garlic for 5 minutes, or until soft. Add remaining vegetables, buckwheat, cherry tomatoes, 2 stock cubes and 1 tsp dried oregano.

3. Pour 1L hot water into saucepan, increase heat to medium-high. Simmer, semi-covered, for 20 minutes, or until buckwheat is tender. Season to taste with salt and pepper.

4. Use a stick mixer or small food processor to blend basil leaves, grated parmesan, 1 crushed garlic clove and 1/4 cup olive oil.

5. Place almonds in a dry pan and toast until golden.

6. Serve buckwheat with a dollop of pistou and scattered with almonds.

Tip! You can also use short pasta instead of buckwheat in this soup for a more family friendly meal.
leek 1
garlic 2 cloves
courgettes 3

green beans 125g
carrots 2
celery sticks 2
buckwheat 200g
tinned cherry tomatoes 400g
chicken or vegetable stock cubes 1
dried oregano 1tsp

basil 1/2 bunch
parmesan cheese 60g

flaked almonds 1/3 bag

From your pantry: olive oil, salt, & pepper.