2. Dice celery, carrot, potatoes and zucchini. Add to saucepan along with buckwheat. Stir in stock paste and cover with 1L water. Cover and simmer for 20 minutes until buckwheat is tender.
3. Heat a frypan or griddle pan over high heat. Trim and halve asparagus lengthways. Rub with 1/2 tbsp oil, season with salt and pepper. Cook for 4-5 minutes until charred.
4. Finely slice basil leaves. Combine with 2 tbsp vinegar and 1/3 cup olive oil. Season to taste with salt and pepper.
5. Squeeze lemon juice into crockpot. Season to taste with salt and pepper. Divide crockpot among bowls. Top with charred asparagus. Spoon over basil oil to serve.
You can also blend the basil oil using a stick mixer.
celery 2 sticks
Baby potatoes 200g
Buckwheat 1 packet (150g)
stock paste 1 tbsp
asparagus 1 bunch
basil 1 bunch
From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar, dried tarragon, garlic (2 cloves)