This buckwheat and bone broth soup is full of flavor, texture and very nutritious.
Buckwheat despite the name it does not contain wheat and a perfect healthy gluten free alternative. It will add a nutter flavor that I intensify with some miso and sesame oil.
Servings 6bowls
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Equipment
smart pot
pressure cooker or instant pot
Ingredients
1tbspcoconut oil
1big onionsliced
2green capsicumsliced
2spring onionssliced
1big potatosliced
4garlic clovesminced
1slicegingerminced
1tspsmoked paprika
1tspcoriander powder
1tspturmeric
1tspcinnamon powder
2tspdry lemon grass
1/2tspcayenne pepper
1/2tsplemon powder
1tspsichuan pepper
2tbspsesame oil
1tbspwhite miso pasteoptional
1tbsptamarior soy sauce
1/2cupchopped fresh parsley
1tbspfresh basilchopped
1cupcorn
1cupgreen peas
1cupbuckwheat
5cupsbones brothor any broth
Salt to taste
Instructions
Set smart pot to saute. Add the coconut oil and add the veggies and saute.
Add the spices and the sesame oil ,miso and tamari and mix it all.
Add the broth and mix it all.
Close the lid and set to soup program. After the program is done quick release the pressure. Taste for salt. Serve and enjoy!
Notes
you can store this soup for up to 5 days in the fridge after completely cool down. and you can store it in the freezer for up to 2 months.
you can mix and match with the veggies according to whatever you have in your fridge.
you can always buy bone broth from the groceries shop but I always prefer o use a homemade one.
you replace the bone broth with any broth of your liking or with also just water and some bouillon cubes. but I like to use bone broth because it is rich and very nutritious.