Creamy buckwheat and vegetable soup

This is one of my favorite dishes for winter. It is so comforting!

Buckwheat is one of the most interesting cereals for the cold months.

It is a grain that warms you up in depth and helps eliminate excess liquid accumulated in your body.

Since it’s gluten free, it is specially interesting for celiacs.


1 large cup of buckwheat

1.5 to 2 liters of water

350 gr. pumpkin

2 trunks of broccoli

3 strips of celery

1 clove garlic

2 bay leaves

1 strip of seaweed wakame

1/2 to 1 c.s. from mugi miso


Extra virgin olive oil


Chop all the vegetables into thin cubes.

To chop the broccoli it is convenient to peel the outer skin since it is usually a bit hard.Then cut it into slices and it will be easier to make the cubes. Save the florets for another stew.

Start by sautéing celery and garlic in a casserole dish with a pinch of salt and a little olive oil.

When it begins to brown, add the broccoli and pumpkin, another pinch of salt and sauté a couple of minutes.

Add the well-washed buckwheat, stir a few seconds and add the water. Start with 1.5 liters, and then if necessary, you can add the rest.

Add the finely chopped seaweed with the help of scissors and the bay leaf folded in half.

Bring the stew gently to a boil. Cover and cook over low heat for 30 minutes stirring occasionally.

Just before turning off, add the miso previously diluted in a little of the broth. Mix well and let sit a few minutes before serving.

Sprinkle each bowl with a bit of parsley or finely chopped coriander.

Cook it with love … and enjoy!

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