Soup Recipes > Buckwheat and Potato Soup

How to make buckwheat and potato soup:
A hearty, filling winter soup.





Ingredients

1 medium-sized potato, peeled and chopped
1 medium-sized onion, peeled and chopped
1 1/2 pints vegetable bouillon
1/2 cup buckwheat
2 tablespoons chopped parsley
1/2 teaspoon oregano
1 teaspoon yeast extract
1 pint milk
1 teaspoon Soya sauce
seasoning to taste
(see measure conversions for more information)

Method

- Bring the bouillon to the boil in a saucepan.
- Add the buckwheat, vegetables, parsley, oregano and yeast extract.
- Cover and simmer for about half an hour, until the buckwheat and vegetables are tender.
- During the half hour of simmering add up to half of the milk if all the cooking liquor has been absorbed.
- Allow the soup to cool slightly and blend, adding the remaining milk as required.
- Add the Soya sauce and seasoning, then reheat to serving temperature.
- Adjust seasoning to taste.
- Thin with extra milk or bouillon as necessary.