Beetroot-Buckwheat Soup

• 0,39 lbs buckwheat
• 1 tablespoon of olive oil
• 1 onion
• 1,76 lbs beets
• 1,1 lbs vegetable juice
• 0,88 lbs tomatoes
• 1 pinch of rosemary
• 1 pinch of salt
• 1 pinch of black pepper

Wash the buckwheat, put it in a medium-sized soup pot. Add 16,90 oz of boiling water to it. Bake for about 15 minutes until softened. Set it aside.

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Then add the beetroot and water to the mixture. Bring the mixture to a boil and cook for 30-40 minutes until the beets are soft.

Add the tomatoes to the pan and cook for 2-3 minutes. Put the soup in a food processor and mash until smooth. Add spices to taste. Pour the soup into the pan and heat on low heat for 2-3 minutes. Take it off the fire.

Your soup is ready to be served.