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Vegan Beet and Buckwheat Soup

Vegan Beet and Buckwheat Soup

Name: Vegan Beet and Buckwheat Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Polish
Ingredients: Buckwheat groats 200 g (7 oz); Water 2 cups; Olive oil 1 tbsp; Onion; Beets 750 g (1 lb 10 oz); Vegetable stock 500 ml (2 cups); Can chopped tomatoes 400 g (14 oz); Salt; Black pepper; Rosemary 1 handful; Soy yogurt 250 g (1 cup); Lemon juice of 1 lemon

with lemon yogurt sauce

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50m
Serves 4
Easy
(1)

Ingredients

	200 g (7 oz) Buckwheat groats whole, rinsed
	2 cups Water boiling
	1 tbsp Olive oil light
	Onion finely chopped
	750 g (1 lb 10 oz) Beets trimmed and cut into small cubes
	500 ml (2 cups) Vegetable stock
	400 g (14 oz) Can chopped tomatoes
	Salt to taste
	Black pepper freshly ground , to taste
	1 handful Rosemary leaves, chopped
	For lemon yogurt sauce:
	250 g (1 cup) Soy yogurt or coconut yogurt plain
	of 1 lemon Lemon juice

Nutritional information

218

calories

6.1g

fat

35g

carbohydrates

8.4g

protein

0mg

cholesterol

9857mg

sodium

Cuisine:

Polish Recipes

Ingredients

200 g (7 oz) Buckwheat groats
whole, rinsed
2 cups Water
boiling
1 tbsp Olive oil
light
Onion
finely chopped
750 g (1 lb 10 oz) Beets
trimmed and cut into small cubes
500 ml (2 cups) Vegetable stock
400 g (14 oz) Can chopped tomatoes
Salt
to taste
Black pepper
freshly ground , to taste
1 handful Rosemary
leaves, chopped
For lemon yogurt sauce:
250 g (1 cup) Soy yogurt
or coconut yogurt plain
of 1 lemon Lemon juice

Vegan Beet and Buckwheat Soup

This Polish-inspired Vegan Beet and Buckwheat Soup, made with beets and tomatoes, creates a perfect balance of textures and flavors. Creamy and luscious without any added dairy, this vegan rendition showcases whole buckwheat groats, which pair perfectly with earthy beets. Serve topped with a homemade lemon yogurt sauce and fresh rosemary for a refreshing, tangy kick. You can sub dill for the rosemary if desired.

Start by cooking the buckwheat groats. In the meantime, sauté the onions until translucent. Then, add the beets and vegetable stock and simmer until the beets are tender. Add the tomatoes and cook for a few minutes more. Taste, salt and pepper, if needed, and purée until smooth. For a lemon yogurt sauce, whisk together a cup of plain dairy-free yogurt and lemon juice.

To make the Vegan Beet and Buckwheat Soup, you will need the following ingredients:

Ingridiens for Vegan Beet and Buckwheat Soup

Steps to make Vegan Beet and Buckwheat Soup

1	Cook buckwheat groats	15
In a medium saucepan, add 7 ounces buckwheat groats and cover with 2 cups of boiling water. Cook until tender, about 15 minutes. Set aside.
2	Saute onions	5
In a large saucepan over a medium heat, heat 1 tablespoon light olive oil and add 1 finely chopped onion. Sauté, stirring frequently, until translucent, about 5 minutes.
3	Add beets and stock	35
Add the cubed beets and 2 cups vegetable stock and bring to a simmer. Cook until the beets are tender, about 30–40 minutes.
4	Add tomatoes	2
Add in 1 (14-oz) can chopped tomatoes and cook for 2–3 minutes.
5	Puree	3
Carefully transfer the soup to a food processor and pulse until it reaches a smooth consistency. Alternatively, use a hand blender. Season with salt and black pepper to taste.
6	Reheat	2
Pour the soup back into the saucepan and heat through over a low heat, about 2–3 minutes. Then remove from the heat.
7	Make lemon yogurt sauce	2
In a bowl, place 9 ounces soy yogurt or coconut yogurt and juice of 1 lemon and whisk to combine.
8	Serve
To serve: ladle the soup into 4 bowls and top with the prepared lemon yogurt sauce. Add the cooked buckwheat groats, garnish with fresh chopped rosemary leaves, and serve hot.

This Beet and Buckwheat Soup has a vibrant color and homey vibe. It packs deep, earthy flavors and a satisfying mix of textures. If you make this recipe, we’d love to see it - tag #cookmerecipes on Instagram!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!