Buckwheat Vegetable Soup

Total Time
Prep 5 mins
Cook 30 mins

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

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.


Most Helpful

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.

Queen Roachie May 15, 2014

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