Spinach & Buckwheat Soup

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34 Garlic cloves minced
3 Onions minced
80g Buckwheat
500ml Vegetable stock
80g Spinach leaves
1 teaspoon Spinach powder
1/2 teaspoon Thyme
Salt to taste
Olive oil


Heat olive oil in a pan and fry the minced garlic. Add the onion, thyme salt and pepper and stir.

Tip in the buckwheat and vegetable stock, mix and cover for 15 minutes or until the buckwheat becomes tender.

Stir in the spinach and spinach powder and allow the leaves to wilt.

Remove from the heat and allow to cool. Tip in to a blender and blend until a soup consistency forms. Heat on a stove and serve.

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