Vegetable Soup with Buckwheat

Making a conscious effort to include more whole foods in your daily regimen can be quite an adventure!  I've never eaten Buckwheat in a meal before so I decided to try it.  Of course this required a bit of research first to learn about its nutritional value and to see whether it was a gluten free product or not.  Turns out that Buckwheat is not wheat at all, neither is it related to wheat although the name is slightly deceptive. Buckwheat is derived from the seeds of a flowering plant and offers phytonutrients such as flavonoids that protect against disease by extending the actions of vitamin C in the body.  It also acts as an antioxidant against free-radicals. This is good news especially during the cold and flu season.

There is something about adding fennel seeds to this soup that gave it a flavor I had not quite come across before.  You'll love the mixture of flavors. Overall, this soup is really good!  I had to stop myself after the second bowl.

Vegetable Soup with Buckwheat

Ingredients
4 - 6 cups of chicken stock (or chicken broth)
3 celery stalks (diced)
1/2 cup onion
1/2 cup bell pepper (green, red, or yellow)
1 cup carrots (diced)
1 cup buckwheat
2 cups Kale (chopped)
1 garlic clove (minced)
1 tsp fennel seeds
1 tsp cumin
1 tsp curry powder
1 tsp kosher sea salt
Fresh oregano

Directions
Add the chicken stock to a large stock pot and heat until it begins to boil. Turn heat to medium and add the remaining ingredients. Let simmer for 20-30 minutes to allow the flavors to blend together.