Moroccan carrot, white bean buckwheat soup (v)

By Simone Nel, Yellow Papaya for Rugani Juice






















Prep 25 mins
Cook 45 mins
Ready-in 70 mins


1 tablespoons olive oil
½ white onion, chopped
1 garlic clove, minced
3 carrots, peeled, chopped
1 stem celery, chopped
½ tsp teaspoon cumin
1 teaspoon coriander
¼ teaspoon paprika
¼ teaspoon cinnamon
1 cups buckwheat or lentils, rinsed until water runs clear
1 can diced tomatoes
1 cup vegetable stock
1 can white beans
Salt and pepper to taste
Fresh coriander, to garnish


  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the onion and garlic until soft.
  3. Add the carrots and celery and sauté until tender about 10-12 minutes.
  4. Add the spices and sauté for an additional 2 minutes.
  5. Add the vegetable stock, Rugani juice, diced tomatoes, and buckwheat/lentils and stir to combine.
  6. Simmer on low heat for 30-35 minutes until lentils are tender.
  7. Add the white beans and cook for 5 minutes to heat the beans.
  8. Serve soup with fresh coriander and bread.
  9. This soup freezes very well if you have leftovers.

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