Buckwheat Vegetable Soup

READY IN: 35mins
Recipe by Tina2004

This soup is delicious and low in calories. My kids are very picky eaters, but they love this soup.

Top Review by Queen Roachie

Really good! I made a few changes based on what I had in the house. Used minced onion instead of leek, which changed the flavor I'm sure. I added veggies, such as celery, used chicken broth, and added diced chicken breast to make this soup a dinner with more protein. I know I changed a bit, but I think I kept close enough to give this a good rating. Thanks for sharing.

Ingredients Nutrition


  1. Wash the leeks and slice thinly discarding the last 2 inches of the green tops.
  2. Wash and peel the rutabagas and carrots and cut into small cubes or slices.
  3. Heat the olive oil over medium heat in a large pot. Add vegetables and fry for about 2 minutes, stirring constantly.
  4. Add buckwheat groats and vegetable broth. Bring to a boil and then turn heat to low. Simmer for about 30 minutes.
  5. Stir in sour cream and taste with salt and pepper.

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