Season
Autumn, Winter, Cold weather
Occasions
Lunch
Dinner
Estimated
Time
45 min

Whole
Buckwheat
Soup.

Ingredients for 1 serving
2 leaves
Savoy Cabbage
2 very small
Carrots*
2–3 leaves
Pointed Cabbage
4 dl
Water
little
Rock salt
1 tsp
Sesame oil
2–3 tbsp
Buckwheat seeds (unhusked, greenish looking)
1 small branch
Savory*
a pinch
Galangal* (dried powder)
a pinch
Turmeric*
a pinch
Saffron

1–2 tbsp
Tahini (white, fine ground)

1 tsp
Tamarind
This is a modified version of a traditional Swiss mountain soup, usually made with barley. There would be used salted meat adding umami-like flavors. I added spices like galangal, saffron, and turmeric instead to enhance the flavor and make the soup aromatic and rich.
  1. Wash and peel the carrots and cut them in large chunks. Or leave them whole as they are. Wash and cut savoy cabbage and pointed cabbage in thin stripes.

  2. Put vegetables, buckwheat and sesame oil into a pressure cooker and saute briefly. Deglaze with water and add the herbs and spices. Close lid and simmer for 15—30 minutes. The longer it cooks, the better it gets. If short on time: few is fine. At least there is homemade soup!

  3. When ready, open the lid, and stir in the tahina. Adjust the liquidity of your soup by adding water or by simmering for a while.

  4. Pour the soup in a deep but wide plate. Sprinkle with few tamarind, sesame oil and salt flakes for extra taste.
How
to
* If you’re sensible to herbs, spices and vegetables like savory, galangal or carrots, leave them aside. Symptoms may occur due to cross–allergies with pollen.
Very filling and warming for colder days.