I’ve been testing out different gluten-free grains lately and I found a hit! I added a cup of buckwheat to my vegetable soup and it was perfection.
Buckwheat, despite it’s name is gluten free and safe for people with Celiac Disease to eat. One cup of buckwheat has 17g of fiber and 22g of protein. It’s also rich in phosphorus, potassium, iron, calcium, and lysine. Replace beef stock for vegetable stock for a vegetarian version of this soup.
- 1 large onion
- 6 celery stalks
- 10 button mushrooms
- 6 carrots
- 2 heads of broccoli
- 4 cloves of garlic
- 2 tbsp oil
- 2 tomatoes,
- 1 cup buckwheat
- 2 cans diced tomatoes
- 3 litres/100 ounces of beef stock
- 3 tbsp Italian Seasoning
- salt + pepper
Dice all vegetables by hand or with food processor (except for tomatoes). Saute onion, celery, carrots, mushrooms and garlic in oil. Add to a soup pot. Add remaining ingredients. Simmer for 30 minutes.
This will make a large pot of soup you can enjoy throughout the week.
Tip: I like to mix a bit of Greek yogurt and shredded cheddar cheese in mine. :)