This soup should be on the menu at every home this winter! It is not only nourishing and satisfying on a cold winter's night, but also manages to be a refreshing, light and simple meal on a crisp, blue sky day. And, like all our favourite recipes, it is very quick to come together.
Buckwheat is a great source of essential minerals like magnesium, manganese, phosphorus, and iron. Both buckwheat and butter beans contain protein, have a low glycemic index and are high in fiber.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, finely diced
- 2 cups root vegetables, diced (we used carrots and turnips but celery, fennel, swede and daikon would also work well)
- 3 garlic cloves, finely minced
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- 1 tsp ground coriander
- 2 fresh bay leaves (or 1 dried)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buckwheat
- 1 400g can butter beans, drained and rinsed
- 2.25 litres vegetable stock
- 1 cup frozen peas
- 1 cup fresh parsley leaves
Method
- Rinse buckwheat in a colander with cold tap water.
- Heat olive oil in a pot over medium-high heat. Add onion, root vegetables and garlic. Sauté for 5 minutes, stirring regularly.
- Add thyme, coriander, bay leaves, salt and pepper. Cook for 1 minute.
- Add buckwheat, beans and vegetable stock. Stir, bring to a boil and simmer for 10 minutes until buckwheat is al dente.
- Add peas and cook for a further 2-3 minutes. The buckwheat should have a tender, nutty chew to it. Cook longer if it is is still hard.
- Stir in parsley. Ladle into bowls and serve!