Tomato Soup with Roasted Buckwheat

Ingredients

• 150 g onions (3 onions)
• 2 cloves garlic
• 100 g carrots (1 carrot)
• 3 sprigs thyme
• 100 g celery stalks (2 stalks)
• 175 ml classic vegetable broth
• 1 kg ripe tomatoes
• 30 g buckwheat
• 2 tbsp olive oil
• 12 sage leaves
• coarse salt
• Pepper

Instructions

1. 1.

   Peel and dice onions and garlic.

2. 2.

   Wash, peel, and dice carrots. Wash thyme, shake dry, and pluck the leaves.

3. 3.

   Wash, trim, and if necessary de-pear celery; slice thinly.

4. 4.

   Add onions, garlic, carrots, celery, and thyme to broth in a pot; bring to a boil over high heat. Reduce heat and simmer covered on low for 10‑12 minutes.

5. 5.

   Meanwhile wash tomatoes, cut off stem ends, and dice them.

6. 6.

   Add tomatoes to the broth and continue cooking covered for 10 minutes.

7. 7.

   While soup cooks, roast buckwheat in a dry pan until golden brown; let cool.

8. 8.

   Heat oil in a small pan and briefly fry sage leaves in batches (watch out for splattering!). Remove with a slotted spoon and drain on paper towels.

9. 9.

   Blend soup with an immersion blender, strain through a fine sieve into another pot. Reheat briefly, season with salt and pepper. Sprinkle with buckwheat, garnish with fried sage, and serve.