Buckwheat Vegetable Soup
Warm, hearty, and packed with nutritional goodness, Buckwheat Vegetable Soup is the ultimate comfort food for any season. This vibrant recipe brings together a rainbow of fresh vegetables—including carrots, celery, zucchini, and tomato—slowly simmered in a flavorful vegetable broth infused with aromatic garlic, thyme, and bay leaves. The addition of nutty buckwheat groats not only adds a unique texture but also boosts this soup with protein and fiber, making it a wholesome, gluten-free meal option. Ready in just 45 minutes, this easy-to-make soup is perfect for busy weeknights yet elegant enough to serve for a cozy dinner gathering. Garnished with fresh parsley for a pop of color and freshness, Buckwheat Vegetable Soup is a nourishing, satisfying dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 units Garlic cloves, minced
- 2 medium Carrots, diced
- 2 units Celery stalks, diced
- 1 medium Zucchini, diced
- 1 medium Tomato, chopped
- 6 cups Vegetable broth
- 0.5 cups Buckwheat groats
- 2 units Bay leaves
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and sauté for another 1 minute, until fragrant.
Add the diced carrots, celery, and zucchini to the pot. Cook for 5 minutes, stirring occasionally, to allow the vegetables to soften slightly.
Add the chopped tomato and stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Stir in the buckwheat groats, bay leaves, thyme, salt, and pepper.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the vegetables and buckwheat are tender.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the bay leaves from the soup before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve hot, and enjoy!
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6344 mg | 276% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 43.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 400 mg | 31% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4465 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
