Thick tomato soup with buckwheat
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ingredients
100 g buckwheat 3 tbsp olive oil 1.5 kg tomatoes 2 pcs onion 5 cloves garlic 1 pcs pear 1 pcs chilli pepper 1 sprig fresh rosemary 1 pinch sugar 1 litre vegetable stock salt ground black pepper
step
1. Wash and halve the tomatoes. Place them on a baking tray, cut side down. 2. Place the pitted pear on top, which you have split into eighths (if you don’t have a pear, you can use an apple). Place the chilli, onion and rosemary. 3. Pour oil over everything and bake for 30 minutes at 200 degrees. 4. In the meantime, cook the buckwheat until tender. 5. Put the roasted Vegetable Recipes in a saucepan, take out a sprig of rosemary and blend everything until smooth. 6. Add a litre of stock (more if necessary) and bring to the boil. 7. Finally, just add the cooked buckwheat, simmer for another minute and serve. 8. Sprinkle with rosemary or cheese and serve. Enjoy!
