Summary

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

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Instructions

1. Wash the kale, remove the stalks, roughly chop and blanch.
2. Sauté the onions in oil, add the spices and sauté briefly. Add 2 liters of vegetable stock and kale. Cook for 1 hour.
3. Sauté the buckwheat in oil about 20 minutes before the end of the cooking time, add the vegetable stock and simmer for 15 minutes.
4. Add buckwheat to the soup, season with salt and mustard.
5. If you don`t necessarily want it vegan, you can serve the soup with yeast flakes and sour cream. But also tastes good without!