Good carrot and buckwheat soup with green beans

ingredients

4 pcs large carrots pcs shelled buckwheat 8 pcs green bean pods 1 stalk celery stalk pcs celery stalk sprig pcs pinch fenugreek pcs oil pcs salt

progress

We got organic green bean pods from a neighbor. I immediately froze some of them for the winter, and used the rest in a really good soup. The pods contain vitamins A, B3, K, in addition to chlorophyll, and of the minerals you’ll find iron, magnesium, potassium and calcium. Because of their mild and delicious taste and their relatively easy and quick processing, they are a good ingredient for quick recipes. When I chop them finely, even fussy children can eat them in soup or rice in our house. Carrots are also great to eat in the summer to promote a natural tan, because of their carotene content. Carrot oil is also excellent. Carrots can also be eaten in their sticks, as long as they are organic and preferably from your own garden, picked straight off and chopped up for salads. I look forward to the first seeds from our permaculture planting. This year has been a bountiful harvest, and this soup also uses crushed dill seeds from our bed. They aid digestion, improve bowel peristalsis…and have a wonderful flavor and lovely aroma. If you don’t have them, feel free to use caraway seeds in your soup.

1.

In olive oil (or the kind you normally use for hot cooking), sauté grated carrots with crushed garlic. Add the dill seeds, chopped celery stalk, beans and cover with water. Boil. In another saucepan, cook the washed buckwheat, or you can also cook it in soup. Instead of buckwheat you can use spelt groats, or barley groats, or bulgur.

2.

Add the remaining spices and herbs to the soup. You can use onion, celery, a spoonful of reduced broth, saffron, turmeric…

3.

I added cooked buckwheat to the cooked soup and removed from heat. By the time the soup was at the optimum serving temperature, the buckwheat had soaked up the flavor of the broth.

4.

When I pulled out the veggies with gastro tweezers after they were cooked, I was surprised at how quickly they were eaten. Especially my youngest daughter is having a period now where everything is more important than food. It was a rare moment when, without explanation, the soup disappeared from her plate in less than half an hour .