- Serves: 8 to 10
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 1 large onion, coarsely chopped
- 1 tablespoon sunflower or other high-heat oil
- 1 small head cabbage, finely chopped
- 1 turnip, peeled and chopped
- 2 teaspoons caraway seeds
- 1/2 cup toasted buckwheat groats (kasha)
- 4 to 6 cups water or vegetable stock
- 1 bay leaf
- 3 tablespoons miso
- 1 apple, shredded and soaked in 2 tablespoons lemon juice (optional)
Directions
In a soup pot over medium heat, sauté onions in oil for 3 minutes. Add cabbage and turnips and sauté until the cabbage is quite wilted, about 15 minutes. Add caraway seeds and buckwheat groats and sauté an additional 2 to 3 minutes. Add water or stock and bay leaf. Bring to a boil, lower heat and simmer for 15 to 20 minutes. Just before serving, remove 1 cup liquid and dissolve miso in it; add back to the pot.
Garnish the soup with shredded apples. Soaking apples in lemon juice helps retain its color and gives a little tang to the soup.
Special notes:
Variation: Use millet or arborio rice instead of buckwheat.
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