Vegetable soup with buckwheat

First we will put the buckwheat the night before (it is better for digestion) The next day we will start by cleaning and chopping the vegetables. What we have left over of the vegetables...stems...leaves of the stems of the carrots, peelings... we will make the broth.

To make the broth we will need, apart from the rest of the vegetables, to add the spices and salt to taste with a little bit of saffron in threads. We will leave it boiling for one hour.

After one hour, with another pot, sauté the chopped vegetables except the cabbage and the buckwheat. When the vegetables are a little fried add the broth to cover. Let it cook for about 2 hours.

After 2 hours we will wash the buckwheat with abundant water. We will introduce the cabbage and the buckwheat to the pot and we will leave about 20 minutes (the buckwheat takes the same time to cook as the rice). Serve, ready and enjoy! 🤩🍽