Potato and vegetable stew with buckwheat

Ingredients for 3 servings:

• 1 large onion(s)
• 3 garlic cloves
• 1 bell pepper(s)
• 1 small kohlrabi
• 3 carrots
• 1 parsley root(s)
• 3 potatoes
• 1 cup buckwheat
• 300 ml vegetable broth, gluten-free
• 150 ml cream
• salt and pepper
• chili powder
• 3 tbsp chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, gluten-free

The cup holds 150 ml. Peel and dice the onion, garlic, kohlrabi, carrots, root parsley, and potatoes. Wash, halve, deseed, and dice the bell pepper. Simmer the vegetables in the vegetable broth with the buckwheat for 15 minutes, until everything has the desired bite. The bell pepper can be added later, if desired. Stir in the cream and season with salt, pepper, and chili. Ladle the soup into bowls and sprinkle with chives.