BUCKWHEAT SOUP
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Buckwheat, which thrives in cold climates, is very hearty and warming.
Try this sweet soup for breakfast, or a surprisingly filling supper on a cold day.

Ingredients:

1/3 C. buckwheat
2 C. chopped cabbage
2 C. diced butternut squash or banana squash
1 small onion, diced
1 strip wakame seaweed
4 C. water
½ tsp. sea salt
parsley to garnish

Directions

1. Roast the buckwheat, by stirring in a skillet over medium heat until it turns golden brown and smells toasty.
2. Bring the water to a boil with onion, squash, and wakame (cut in small pieces).
3. Add buckwheat and cabbage.
4. Simmer 10 minutes, then add salt.
5. Serve garnished with fresh parsley.

Source: “The Self-Healing cookbook” by Kristina Turner.

 

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