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buckwheat soup with vegetables and parsley in a blue bowl.
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5 from 2 votes

Buckwheat Soup

Healthy buckwheat soup with chicken or turkey leftovers, lots of spices, and vegetables.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: Russian, American
Servings: 4 -6 servings
Calories: 370kcal
Author: Adina

Ingredients

  • 1 ½ liter stock chicken or turkey, 6.5 cups
  • 2 medium carrots
  • 1 small leek Note 1
  • 125 g pumpkin or butternut squash 4.5 oz, Note 2
  • 1 small piece celeriac about 50g/ 1.8 oz or 2 celery sticks
  • 1 small parsnip or parsley root
  • 1 red bell pepper
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ½ teaspoon ground all-spice
  • ½ teaspoon chili flakes
  • 80 g roasted buckwheat groats ½ cup
  • 250 g cooked turkey or chicken 9, oz, Note 3
  • 3-4 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • fine sea salt and pepper
  • fresh parsley

Instructions

  • Bring the turkey or chicken stock to a boil.
  • In the meantime, chop the carrots, leek, pumpkin or butternut squash, celeriac, parsnip or parsley root and bell pepper into small pieces. Add them to the stock and cook slowly for about 10 minutes.
  • Add the spices and the buckwheat and cook according to the buckwheat's packet instructions or until the vegetables and the buckwheat are soft. I cooked the buckwheat for 20 minutes.
  • If you use fresh turkey or chicken breast, chop it into small cubes and add it to the soup 10 minutes after adding the buckwheat. If you use already cooked turkey or chicken, chop it into small pieces and add it to the soup during the last 5 minutes of the cooking time, so that they can get hot.
  • Adjust the taste with soy sauce, balsamic vinegar, salt and pepper. Sprinkle with chopped parsley before serving.

Notes

  1. Or 3 green onions or 1 small onion.
  2. Or 1 small sweet potato.
  3. If you don't have any turkey or chicken leftovers, you can use the same amount of fresh turkey or chicken breast. Chop the meat into small cubes and add it to the soup 10 minutes after adding the buckwheat.

Nutrition

Serving: 1/4 of the dish | Calories: 370kcal | Carbohydrates: 34g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 1789mg | Fiber: 4g | Sugar: 11g