Winter Vegetable Soup with Buckwheat

Winter Vegetable Soup with Buckwheat

Wild Rose Team

Serves 4 – 6

This hearty winter soup calls for the use of buckwheat or millet, two cereal grains native to Russia. These grains are also highly recommended during a D-Tox program.

Ingredients

  • ½ cup raw buckwheat or millet
  • 2 tbsp olive oil
  • ½ tsp caraway seeds
  • ½ medium onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup peeled, diced turnip
  • 1 medium potato, diced
  • 6 cups vegetable stock or water
  • 2 tbsp chopped parsley
  • Salt to taste
Steps
1. Sauté buckwheat or millet and caraway seeds in oil over medium-high heat until the seeds begin to pop, approximately 3 minutes.
2. Add onions, carrots, celery, turnips and sauté for 5 minutes or until vegetables start to brown.
3. Add potato, stock, salt and bring to a boil, reduce heat and simmer, covered for 20 – 25 minutes or until vegetables are cooked.
4. Garnish with parsley, adjust seasoning and serve.
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