SERVES 4
PREP 15 MINS
COOK 1 HR 5 MINS
Ingredients
200g (7oz) buckwheat
1 tbsp light olive oil
1 onion, finely chopped
750g (1lb 10oz) beetroot, trimmed and cut into small chunks
500ml (16fl oz) vegetable stock
400g (14oz) can chopped tomatoes
salt and freshly ground
black pepper
handful of rosemary leaves
LEMON YOGURT SAUCE
250g (9oz) soya yogurt or coconut
milk yogurt
juice of 1 lemon
- Rinse the buckwheat, than place in a medium saucepan and cover with 500ml (16fl oz) of boiling water. Cook for about 15 minutes until tender. Set aside.
- Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for about 5 minutes, stirring frequently, until translucent. Then add the beetroot and stock. Bring the mixture to a simmer and cook for 30–40 minutes, until the beetroot is tender.
- Add the tomatoes to the pan and cook for 2–3 minutes. Transfer the soup to a food processor and pulse until it reaches a smooth consistency. Season to taste, if needed. Pour the soup back into the pan and heat through over a low heat for 2–3 minutes. Remove from the heat.
- For the sauce, place the ingredients in a bowl and mix to combine. Divide the soup between 4 bowls and top with the sauce. Then add equal quantities of the buckwheat, garnish with rosemary, and serve hot.
Flex It
Trout and beetroot are a flavour match made in heaven, so for fish eaters, scatter over a handful of cooked flaked trout to serve.
The Good Stuff
Reap the health benefits of adding beetroot to your plant-based diet – it is packed with iron, which reduces the risk of anemia. Beetroot also contains silica, an important component needed for the body to use calcium efficiently. Its natural sweetness is good for sating sugar cravings.
Credit: There’s a Vegan in the House is published by DK, 3 January 2019. £14.99, DK.com
