Vegan kale soup with buckwheat

Ingredients for 2 servings:

• 200 g kale
• 1 onion(s), finely chopped
• oil
• 5 peppercorns
• 1 tsp mustard seeds
• 1 tsp caraway seeds, whole
• 2 liters of vegetable broth
• ½ cup buckwheat
• 1 cup vegetable broth
• Salt
• Mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

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 the kale. Cook for 1 hour. About 20 minutes before the end of the cooking time, sauté the buckwheat in oil, add the vegetable stock, and simmer for 15 minutes. Add the buckwheat to the soup and season with salt and mustard. If you don’t want it vegan, serve the soup with nutritional yeast and sour cream. It’s delicious without it, too!