Creamy Cauliflower Soup With Crunchy Buckwheat

Soup is boring?

Quite the opposite. know some people who claim to not enjoy soup as much as other dishes and I think I know why: the soups they had up until this point missed one essential ingredient: crunch. Yep, crunch is what most soups could use more of which is why I am a huge fan of topping our beloved steaming bowl with roasted nuts, seeds or grains. You don’t think that this makes all the difference? Think again!

Servings: 3-4

Total time: 45 min

For the soup

Ingredients

1 cauliflower, broken into its florets

1 tbsp rape seed oil

1 onion, roughly chopped

2 cloves of garlic, minced

½ tsp ground cumin

1 can coconut milk

500 ml vegetable stock

1 tbsp nutritional yeast flakes 

salt and pepper to taste

For the crunch

ingredients

3 tbsp buckwheat groats

2 tbsp olive oil

generous pinch of salt

½ tsp smoked paprika 

pinch curcuma

pinch of cayenne pepper

Instructions

1. In a big pot, heat the rapeseed oil and fry the onion, garlic and cumin. Add the cauliflower florets and allow them to absorb some of the colour. 

2. Next up, add in the yeast flakes and give it a good stir. Pour the coconut milk and vegetable stock into your pot and cover with a lid. Let simmer for 30 minutes. 

3. In the meantime, prepare your crunchy buckwheat! In a pan, heat some olive oil and add in the buckwheat groats along with all the spices. Let that simmer for 5 minutes or until the buckwheat has been toasted and gotten crunchy. Golden-brown and slightly red is what we’re looking for here! 

4. Once the cauliflower has softened and the soup has been bubbling away for a while, take a stick blender or mixer and turn the chunks into a smooth & creamy soup. You can add a little more water if you like your soup to be a little less thick. Adjust the taste with salt and pepper. 

5. Serve the soup in your favourite bowls, top with toasted buckwheat and sprinkle some more pepper and smoked paprika over your piece of art!