Ingredients
- 2 leeks
- 4 turnips
- 2 sweet potatoes
- ¾ cup of toasted buckwheat groats
- 2 Tbsps. vegetable oil
- Salt and pepper
Preparation
Take the skin off of potatoes and dice. Dice the turnips. Place both in water to cover and boil until soft. Then process them in food processor. Put processed mixture back in pot and add buckwheat bring to a boil, then cook for 1 hour on low burner. In the meantime, wash and dice the white part of the leeks. Saute them in oil 10 min stirring add to soup add salt and cook 10 min more. Serve.