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Cheese soup with winter buckwheat

Winter Cheese Soup with Buckwheat

Since it's winter, here's a cozy winter cheese soup! A wonderfully silky cheese soup with potatoes and buckwheat. This one brings back memories of frosty winter walks!

Dietrich

Recipe author

Composition / ingredients

Servings:

Chicken broth (or vegetable)

0.5

Onion

Carrot

Buckwheat

Potato

Processed cheese

100

Vegetable oil

Fresh herbs

Table salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 35 % 6 g

Carbohydrates 35 % 6 g

78 kcal

GI: 83 / 17 / 0

Cooking method

Cooking time: 45 min

Step 1:

Peel the carrot, onion, and potato. Grate the carrot on the coarse side of a box grater. Cut the onion into quarters and then into slices. Cut the potato into 1/2-inch (1 cm) cubes. Grate the cheese on the coarse side of the grater.
Step 2:

Sauté the onion.
Step 3:

Sauté the carrot.
Step 4:

Add the potato to the boiling broth and cook for 5–7 minutes. Then add the sautéed vegetables. Cook for another 3–4 minutes. Add the processed cheese and stir until it dissolves. NOTE: cheese made with vegetable fats may not melt all the way, so choose good-quality products!
Step 5:

Once the cheese has fully dissolved, let it simmer over low heat for 2 minutes and add the buckwheat. Cook, covered, for 10–13 minutes. Add salt and pepper to taste, though I skip the salt since the cheese is already quite salty. Then leave it covered on the turned-off burner for about 15 minutes so the buckwheat can soak up the cheesy flavor and turn tender. Done! Enjoy!