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Buckwheat and parsley soup

Buckwheat and parsley soup

Main dishes

A spring soup featuring buckwheat leaves, bell peppers, apples, and fresh herbs.

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Recipe from Laurizzio (Wikibooks), adapted by Recette de cuisine ·

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Discover this delicious spring soup made with buckwheat leaves, pepper, and fresh herbs. It’s perfect for a light and comforting meal.

Ingredients and directions

  • Prep time15 min
  • Cook time30 min
  • Total45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodpan, blender
  • Estimated cost$7.34 $1.84 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.84
  • $0.27
  • $1.80
  • $0.29
  • $1.11
  • $0.04
  • $0.08
  • $1.77
  • $0.74
  • $0.40

Prices from US supermarkets for 8 of 10 ingredients; Belgian prices for the rest.

Directions

  1. In a blender, add the chopped parsley and a source of fat (butter or olive oil). ≈ 3 min
  2. Mix until you reach a thick, paste-like consistency. ≈ 4 min
  3. Heat a medium-sized saucepan and add the onions, cooking them in olive oil for about 8 minutes, until they are softened and tender.
  4. Add the broth, the potatoes, salt, and white pepper.
  5. Bring to a boil and simmer for about 10 minutes, or until the Jerusalem artichokes are tender.
  6. Add some parsley and mint. ≈ 3 min
  7. Blend the broth using an immersion blender or a regular blender until it reaches a smooth consistency.
  8. Heat the broth in a pot.
  9. Add beetroot puree and either cream or yogurt to the soup. ≈ 3 min
  10. Season to your liking with salt, pepper, or fresh herbs. ≈ 2 min
  11. Heat gently, but do not bring the soup to a boil.
  12. Serve hot or cold, depending on your preference. ≈ 2 min

The bill

Buckwheat and parsley soup

  • 140 g of fresh buckwheat leaves, chopped$0.84
  • 2 tablespoons of butter or olive oil$0.27
  • 2 peppers, finely chopped$1.80
  • 1 potato, cut into pieces$0.29
  • approximately 1.5 liters of chicken or vegetable broth$1.11
  • 1 tablespoon of salt$0.04
  • a pinch of white pepper$0.08
  • 0.5 dl of fresh parsley$1.77
  • 0.5 dl of fresh mint$0.74
  • 1 dl of crème fraîche or Greek yogurt$0.40

Total$7.34

that's $1.84 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 140 g of fresh buckwheat leaves, chopped
  • 2 tablespoons of butter or olive oil
  • 2 peppers, finely chopped
  • 1 potato, cut into pieces
  • approximately 1.5 liters of chicken or vegetable broth
  • 1 tablespoon of salt
  • a pinch of white pepper
  • 0.5 dl of fresh parsley
  • 0.5 dl of fresh mint
  • 1 dl of crème fraîche or Greek yogurt
  • for decorating with chives

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