Buckwheat and Potato Soup Recipe

soup bowls


 Updated 10/05/2015

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Buckwheat and potato soup is a hearty, filling winter soup that will satisfy the biggest of appetites. It also has the added ingredient of soya and yeast extract which give a lovely flavoursome edge to the soup. Of course, if you aren't a fan of yeast extract (such as Marmite or Vegemite) you can leave them out of the recipe.


  • 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 on quantites)


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

Prep Time: 5 minutes

Cook Time: 40 minutes

Yield: 2-4 portions


wondering what "yeast extract" is, and why it is an ingredient? Also, I am gluten free (celiac) and allergic to dairy. Wondering if a almond milk would flavor it too differently??
#0 - Lisa - 08/30/2010 - 18:20
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