Makes: 3-4 bowls Prep and Cooking: 20-30 minutes
Ingredients:
- 200g pak choi leaves with the stems
- 200 g leeks or onions
- 1 carrot
- 1 small courgette
From the cupboard:
- cooking oil
- 80g buckwheat
- ½ teaspoon turmeric
- ½ teaspoon dried coriander or handful of fresh coriander
- Splash of soy sauce
- Salt to taste
Method:
- Chop the leeks, carrots, courgettes and pak choi stems
- Stir fry for about 3 minutes. Add the buckwheat and keep stirring for another 3 minutes.
- Add salt, turmeric, coriander and soy sauce and stir for about a minute. If you are using fresh coriander keep it to add at the end, when the soup is cooked.
- Add boiling water and cook until the buckwheat softens.
- At the end add the pak choi leaves, roughly chopped and cook for another 3 to 5 minutes
Buckwheat can be replaced with noodles or rice.
Recipe design by Pavlina