Buckwheat Soup

Ingredients

For the Soup

• 1 small cauliflower
• 1 small onion
• 2 garlic cloves
• 1/4 cup any kind of wine (I used Shaoxing)
• 1 tsp thyme (fresh or dry)
• 2 bay leaves
• 1 tbsp peanuts (you can also use cashews)
• 1 tsp cayene pepper
• 1/4 cup sour cream (optional)
• 2 cups of any kind of stock
• Olive oil
• Salt
• Black pepper

For the Topping

• 1/4 cup buckwheat
• 1/2 cup finely chopped cauliflower 
• 1/4 cup crushed peanuts
• Lemon juice
• 1 tsp paprika

Preparation

Take a large pan and heat some olive oil in it. Add sliced onions (you can also use shallots) and garlic, bay leaves and thyme. Stir fry until onions get brownish. Then add wine, and bring it to boil.I used rice wine, but you can use any dry white wine. After couple of minutes, add cauliflower (set aside 1/2 cup of it), peanuts, sour cream (you can skip this if you are vegan), cayenne and salt. Close the lid and simmer it until cauliflowers become tender.

Add stock and black pepper, close the lid and simmer it another 20-25 minutes.

 

Then take out bay leaves and blend the soup until it becomes creamy. If it is too thick add more stock and cook it couple of minutes more.

Meanwhile to prepare the topping, take a pan and add some olive oil. Add finely choped cauliflower, buckwheat and crushed walnuts and stir fry it until it gets brown. Add lemon juice and paprika and take from the heat. Serve soup with this topping.Enjoy!