Winter is the ideal season for soup. Full of squash and buckwheat, this is quite a healthy one too.

Feel free to alter the greens here, kale or spinach would work well too.

Prep time: 5 minutes

Cooking time: 30 minutes

Ingredients for 4 servings

  • 1/2 butternut squash
  • 1/4 broccoli in small florets
  • 2 small onions
  • 2 cloves of garlic
  • 1 tablespoon of mustard seeds
  • 1 tablespoon of olive oil
  • 1/2 cup buckwheat
  • 1/2 cup cashews
  • salt and pepper to taste

Steps

Blend you soaked cashews with 1 cup of water until smooth. Set aside.

  1. Heat the oil in a large pot
  2. Add the mustard seeds and fry until they start to pop
  3. Add the onions and garlic and fry until translucent
  4. Add the squash and fry for a few minutes. Then add your buckwheat
  5. Add enough water to cover the squash and bring to a boil
  6. Cook until the squash becomes soft, but not mushy
  7. Add the broccoli and cook for a few more minutes
  8. Add the cashew cream and season with salt and pepper