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Soup Kitchen: buckwheat and butterbean.

June 1, 2011

After a comment from by nature on my market review last week, I remembered that I had a bag of their buckwheat unopened in my cupboard. I was intending to make a chorizo soup that evening but had to rethink upon realising that a) Ben had eaten all the chorizo and b) it probably wasn’t free range and I wouldn’t have used it anyway. Thankfully the buckwheat presented the perfect opportunity for a filling meal suited to the cold, rainy night we had. This also goes perfectly towards this weeks ingredient challenge from Tandy!.


1 cup/250ml of buckwheat
1 tin of plum tomatoes
1 tin of butter beans
500ml of stock (vegetable cube or left overs from a chicken work perfectly)
1 onion
4 cloves of garlic
1 tsp paprika
1/2 tsp cayenne pepper (add more or a drop of tabasco for extra warmth)
1 cinnamon stick
1 tsp cumin seeds

To garnish (optional but good especially if you like to add extra chilli)
2 spring onions, roughly chopped
4 tbsp plain yoghurt
1/2 tsp of ground cumin
A few sprigs of fresh coriander and mint, roughly chopped
Black pepper


Gently fry the cinnamon stick and cumin seeds then add the onion and garlic (finely chopped) to soften. Add the tomatoes, stock, buckwheat and the rest of the spices and cook for about 10-15 minutes (keep some texture in the buckwheat). Finally add the butterbeans and warm through whilst you make the yoghurt topping.

For the garnish, sprinkle the spring onions over the soup, then mix the yoghurt with the cumin, herbs and black pepper and put a big dollop in the middle of the soup. Garnish with extra coriander and mint if desired.

Great with a nice glass of fruity shiraz or pinotage.

Thanks to by nature for a great product, you can catch them at The City Bowl Market on Hope (sorry for not mentioning you in the review, clearly I was already too familiar with your awesomeness!) and at the neighbourgoods market at the Old Biscuit Mill.

Dietary advice: Did you know buckwheat (despite the name) is gluten free?! It’s high in fibre and great as a long lasting energy source. Use it where you would use pasta/rice/couscous etc.

3 Comments leave one →
  1. June 3, 2011 7:43 am

    this looks scrummy! Thanks for taking part in the challenge 🙂

  2. Hepe permalink
    June 14, 2011 1:10 pm

    I have asked ‘the girls’ to follow this recipe using beer and ‘pan de sal’ as a regional version from the Southern Philippines. I hope it works, though knowing the tendancy of the island male they may hold the cheese and leave out the bread!


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