Buckwheat – cauliflower soup
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ingredients
1 pk cauliflower 1 handful buckwheat 1 pk shallots pk salt a little rapeseed oil to taste water to taste pumpkin seeds
progress
Hefty, almost mealy. Or milky? That’s what it looks like, but there’s neither flour nor milk in it. The white colour and thick consistency of this good soup comes from the buckwheat crumble – as we call it – and the cauliflower.
Buckwheat is gluten-free, it has its nutritional benefits like high protein content. Rich in B vitamins it proves its positive effects on skin, hair etc…There is also a not insignificant amount in trace elements. However, if someone tells you that buckwheat grain is eaten for its high rutin content, it is a legend. Rutin is found in the green parts of buckwheat such as the stem and leaves and so as you want to get it into your food, you can sprout it into a sprig. And put it in a smoothie, yum J We used pea sprouts in the recipe for garnish. The combination with the cauliflower came out of the original baby food – I make baby’s lunches. Buckwheat + cauliflower, cooked, blended and mixed with a few drops of rapeseed nativ oil, we always buy organic. Baba splashed 150ml 🙂
1. Fry onion in oil, add cooked buckwheat, crumbled cauliflower into smaller pieces and boil. 2. Proportionally to the cauliflower, don’t worry you can guess 🙂 I cook the buckwheat ahead of time because it cooks out its frothy, specific flavor, after cooking it to “al dente”, I wash it with cold water to stop it from cooking. This way I keep it in the fridge for two days and use it for everything from spreads to porridges to soups. 3. I cut the cauliflower into smaller pieces to make it quick to process. Put more water, once blended the buckwheat will thicken to a pudding-like consistency. So my estimate of cauliflower to buckwheat is about 3:1 . 4. Add garlic while blending and if you find the flavor lacking, you can also add bear garlic, spinach leaves, or thyme. 5. We added chopped pea sprouts and roasted pumpkin seeds on top of the soup – but these disappointed us as they were terribly bitter and so we will never buy those again. 6. We blended the soup until smooth. Honestly, my husband ate it with great self-denial because he doesn’t like buckwheat very much. But our 8 yr old gobbled it up and asked for a duplicate, which surprised me quite a bit 🙂 Kids probably know what’s good. I liked it by default because I like buckwheat a lot. Give it a try 🙂
