Buckwheat Cauliflower Soup

Buckwheat Cauliflower Soup is hearty and filling, yet delightfully light. Perfumed with a large handful of dill, this soup makes a supremely enjoyable Ayurvedic supper!

Buckwheat Cauliflower Soup

Serves 6-8
  • 1/2 cup Buckwheat Groats
  • 2 quarts (or 8 cups) Water
  • 2 Bay Leaves
  • 2 tablespoons Ghee
  • Spices – optional but recommended:
    • 1/2 teaspoon Cumin Powder
    • 1/2 teaspoon Fennel Powder
    • 1/2 teaspoon Coriander Powder
    • 1/2 teaspoon Turmeric Powder
  • 1 medium Onion, chopped
  • 2-3 cloves Garlic, minced
  • 2 medium Carrot, chopped
  • 2 medium Potato, cut in small cubes
  • 1 small head Cauliflower, cut into florets
  • 1 large handful Fresh Dill, chopped
  • 1/2 teaspoon Salt, plus more to taste
  • Freshly Ground Black Pepper to taste
  1. Wash buckwheat groats and put them in a large saucepan. Add water and bay leaves. Bring to a boil, cover the pan and simmer for 10 minutes.
  2. Add 1/2 teaspoon of salt and the potatoes. Simmer for another 10 minutes.
  3. Meanwhile, in a frying pan on medium heat, melt ghee. Add onions, garlic and the spices. Stir for 2-3 minutes.
  4. Add carrots to frying pan. Stir for couple of minutes.
  5. Transfer the carrots and onions from the frying pan to the saucepan cooking the buckwheat and potatoes. Add the cauliflower to the saucepan.
  6. Continue to simmer for about 10 minutes or until the vegetables are tender.
  7. Season with salt and pepper.
  8. Serve with fresh dill.

About Larisa Litvin

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