Boil the buckwheat with hot water, cut the asparagus at the same time, cut the onion with small onions, and rub the lime with lime. Preheat the broth. Basil leaves are cut into filaments.
Pour the oil in the pan, add asparagus, salt, black pepper, stir fry until just broken. Stand out. Add onion and garlic in the same pot, stir fry for 5 minutes, then add buckwheat (filtered out the water of buckwheat), caraway leaves, basil leaves, thyme, sage, rosemary, oregano leaves, apple cider vinegar Mix with lime juice and mix well in the pan.
First add a spoonful of broth into the pot, and buckwheat will add a spoonful when the soup is dried. When the soup is finished, add green beans and spinach, heat for another minute or so, then turn off the heat, add fresh parsley leaves and basil leaves, lime peel, nutritious yeast, black pepper and salt. Finally, pour the asparagus into the pan, mix well, and then serve it out.