old world cream of buckwheat + cauliflower soup

A simple, comforting soup for chilly nights. Modified from Pocono Heart of Buckwheat‘s recipe.

vegan or vegetarian, gluten-free, sugar-free, soy-free

serves 4

ingredients

½ cup cream of buckwheat hot cereal, uncooked [I used Pocono Heart of Buckwheat]

4 cups veggie stock, low sodium

2 cups cauliflower, chopped

½ cup onion, diced

1 cup unsweetened non-dairy milk or organic whole milk [I used Pacific Hemp Milk]

⅓ cup Bragg nutritional yeast [or ½ cup organic grated cheddar cheese]

2 tbsp coconut oil or ghee

½ tsp sea salt

¼ tsp ground pepper

¼ tsp ground nutmeg

2 tbsp chopped parsley to garnish

instructions

Combine veggie stock with cream of buckwheat in large saucepan, add onions + cauliflower.

Bring to boil, stirring frequently + simmer approximately 15 min until buckwheat is cooked.

Stir in remaining ingredients except parsley, heat but do not boil.

Serve warm, garnish w/ parsley and/or seeds of choice.A simple, comforting soup for chilly nights. Modified from Pocono Heart of Buckwheat‘s recipe.

vegan or vegetarian, gluten-free, sugar-free, soy-free

serves 4

ingredients

½ cup cream of buckwheat hot cereal, uncooked [I used Pocono Heart of Buckwheat]

4 cups veggie stock, low sodium

2 cups cauliflower, chopped

½ cup onion, diced

1 cup unsweetened non-dairy milk or organic whole milk [I used Pacific Hemp Milk]

⅓ cup Bragg nutritional yeast [or ½ cup organic grated cheddar cheese]

2 tbsp coconut oil or ghee

½ tsp sea salt

¼ tsp ground pepper

¼ tsp ground nutmeg

2 tbsp chopped parsley to garnish

instructions

Combine veggie stock with cream of buckwheat in large saucepan, add onions + cauliflower.

Bring to boil, stirring frequently + simmer approximately 15 min until buckwheat is cooked.

Stir in remaining ingredients except parsley, heat but do not boil.

Serve warm, garnish w/ parsley and/or seeds of choice.

old world cream of buckwheat + cauliflower soup

vegan or vegetarian, gluten-free, sugar-free, soy-free

Print Recipe Pin Recipe

Course main dish, Side Dish

Cuisine gluten-free, soup, soy-free, vegetarian

Servings 4

Ingredients

  

• 1/2 cup cream of buckwheat
• 4 cup veggie stock low sodium
• 2 cup cauliflower chopped
• 1/2 cup onion diced
• 1 cup water or unsweetened non-dairy milk
• 1/3 cup nutritional yeast ½ cup organic grated cheddar cheese
• 2 tbsp ghee or coconut oil
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1/4 tsp ground nutmeg
• 2 tbsp parsley chopped, to garnish

Instructions

 

• Combine veggie stock with cream of buckwheat in large saucepan, add onions + cauliflower.
• Bring to boil, stirring frequently + simmer approximately 15 min until buckwheat is cooked.
• Stir in remaining ingredients except parsley, heat but do not boil.
• Serve warm, garnish w/ parsley and/or seeds of choice.