In this recipe I combined the nutty flavor of buckwheat with a hint of spicy curry, creating a delicious tortilla. You can also use them as a savory pancake or in place of pasta sheets when making lasagne.
Initially I came across buckwheat a bit by accident. I bought it thinking I was buying spelt flour, but then noticed the difference when preparing pancakes for the kids. After reading more about buckwheat, I learned more about its super food properties. Buckwheat is not a grain, it’s a seed of a plant, and the plant belongs to the same family as rhubarb and sorrel. It contains high quality proteins, better digestible carbohydrates, antioxidants, minerals, and vitamins. In other words, buckwheat is a healthier option for wheat or grains. If you eat healthy and listen to your body, you will recognize how your body feels after consuming certain kinds of food, even if you don’t outright suffer from any intolerances.
Here I combined chestnut and parsnip to create a rich, slightly sweet, and super creamy flavor. With truffle foam as a topping, you can create a soup for any celebration dinner, like Easter, which is around the corner. Chestnut is typical for autumn or winter, but it’s available all year around. So why not eat it throughout the year? I love the taste very much and wanted to share this soup with you now in time for Easter. Maybe you want to integrate it into your Easter menu.
