Seasonal vegetable and buckwheat soup

Seasonal vegetable and heather soup is a light and simple dish that nourishes and comforts at the same time. Well, there is nothing cozier and warmer than a soup, whatever the season. In June, seasonal fruits and vegetables that can be brought together in a tasty meeting of the hedgerow include tomatoes, zucchini, peppers, onions, garlic, potatoes, celery and leeks. Fried together, seasoned and bathed in fish sauce, they quickly create a delicious and unforgettable soup. This recipe is made from ingredients that we all have in our pantry, 100% natural and full of nutrients.

Soup is present in every culture and it is practically inconceivable who invented it first and if fire precedes the Homo sapiensAs you can see, soup is almost certainly the same, because the second thing that man had to think about after the invention of fire was a good soup. What we can trace is the origin of the word, from Latin soupwhich in turn would be the Latinization of a West German word, supthis name was given by the Germanic peoples to the meat soup with pieces of bread, and it was incorporated into the Latin language around the 5th century of our era.


  • ½ kilo hake
  • 1 ripe tomato
  • 1 large onion
  • 1 red bell pepper
  • 1 large carrot
  • 1 leek
  • 2 potatoes
  • 1 zucchini
  • 2 cloves of garlic
  • 1 stick of celery
  • Salt
  • Pepper
  • Parsley
  • Olive oil
  • 2 liters of fish juice
  • Preparing the seasonal vegetable and hake soup:

    1. Clean and cut Brunoise tomatoes, garlic cloves, onions and peppers. Book it.
    2. Kerf squares medium carrots, potatoes, courgettes, leeks and celery sticks. Also cut into medium pieces cod.
    3. In a pot add and heat olive oil and fry the tomatoescloves of garlic, onion and pepper. Then add the fish stockthen cut up the rest of the vegetables pieces.
    4. Let the vegetables cook a little and season to taste.
    5. Cook for about forty minutes, if 20 is missing, add hake (if the broth level drops too much, add a cup of water).
    6. Correct the final salt point. On the plate when serving sprinkle parsley.

    Give yourself the pleasure of making a seasonal vegetable and heather soup and serve it with toasted or baked garlic bread, which is enough for four people at this ratio. And if another one arrives, all you have to do is pour a little water into the soup.

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