I love this buckwheat soup! It is light yet filling, gentle on your stomach, yet satisfying and delicious!
It is the rain season here now, and every day we have beautiful tropical rains. I love it. Today is one of those days. I love the sound, the smell, the feel of rain. And somehow, I feel like I want soup. Let’s do that!
I’m a soup master. Trust me; you’re going to love this soup.
This soup is light, easy to digest, comforting, filling, and soft on the stomach.
So first things first, I’m going to go and soak some buckwheat with a splash of lemon and a pinch of salt (for about 4 hours).
The recipe is essential. I have the freedom to improvise with soup because I know exactly what I’m doing. Man, I did a lot of soups in my life.
Skillā¦ I don’t think skill is as important as the recipe because the more you do it, the better you get. But what I think really is important is the way you do it. The way you approach the food. The way you clean the space. It’s essential. Even what surrounds you when you’re preparing your meal. Even the sounds. You can put your favorite chant, your favorite music. Because if you’re not relaxed, if you’re not in love with the process, I would say do yourself a favor, do your family a favor, and don’t cook at all. Skip it. You can go to the restaurant and get some food, you know, from people who are not so happy with their jobs.
How you handle the food, how you prepare the food is the most important part. Even more important than the recipe.
I’m using rhubarb in this soup recipe. Suppose you don’t have a rhubarb substitute for celery stalks. For spices, I’m using my Basic Savory Spice Mix (BSM) and Universal Spice Mix (USM)
I’m warming BSM in coconut oil. It is important because it releases fat-soluble nutrients and flavor compounds and facilitates better penetration and even flavor distribution. We’re not roasting the spices, just warming them up.
- 1/2 cup buckwheat (raw groatsĀ )
- 9 cups water (filtered)
- 2 cups carrots (shredded)
- 4 bok choy (stalks and leaves)
- 2 cups daikon radish (chopped)
- 1/2 cup celery stalks (chopped)
- 2 tbsp coconut oil (or ghee)
seasonings and spices
- 1 tbsp parsley
- 1 tbsp oregano (can sub for Herbs de Provance )
- 2 tsp Himalayan salt
- 1/4 tsp black pepper
- 1 tbsp Universal spice mix
- 1 tbsp Basic Savory Spice mix
- Soak green buckwheat groats for at least 4 hours. Rinse thoroughly and add them to the pot with 9 cups of filtered water. Followed by Universal spice mix, parsley, oregano, 1 tsp of Himalayan salt (you can add more to taste later). Then transfer Daikon radish and celery stalks into a pot, bring it to a boil, cover with the lid, and set it to cook on a gentle roll
- To a pen.Warm-up Basic savory spice mix in coconut oil or ghee. (We are not roasting the spices, just warming them out). Add chopped bok choy stalks along with shredded carrots, mix well, and set to saute for about 10 min. Add 1/2 tsp of Himalayan salt and 1/4 black pepper and cook for 5 more min.
- In the meantime roll and chop remaining bok choy greens.
- Transfer stewed vegetables and chopped bock Choy greens into a pot and cook for an additional 10 min.
- Garnish with fresh parsley or dill and enjoy
Be Alive š±,
ā¤ Love, Julia
food philosophy
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