Vegan Kale Soup with Buckwheat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g kale
- 1 onion (s), finely chopped
- oil
- 5 peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon caraway seeds, whole
- 2 liters vegetable stock
- 0.5 ½ cup buckwheat
- 1 cup vegetable broth
- salt
- mustard
Print Recipe
Pin Recipe Instructions
- Wash the kale, remove the stalks, roughly chop and blanch.
- Sauté the onions in oil, add the spices and sauté briefly. Add 2 liters of vegetable stock and kale. Cook for 1 hour.
- Sauté the buckwheat in oil about 20 minutes before the end of the cooking time, add the vegetable stock and simmer for 15 minutes.
- Add buckwheat to the soup, season with salt and mustard.
- If you don`t necessarily want it vegan, you can serve the soup with yeast flakes and sour cream. But also tastes good without!
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