Sweet potato cream with toasted buckwheat

In addition to pumpkin and hemp seeds, the topping for this cream soup contains toasted buckwheat, often called kasha. These small triangular prisms are actually roasted buckwheat groats, which have a texture similar to nuts. They are a real culinary gem. Beyond their crunchy texture and nutty flavor, they are a gluten-free ingredient rich in complete proteins and antioxidants. You can add them wherever you want a bit of crunch, such as in a soup or a salad.

Ingredients

Topping (roasted seeds)

• 40 g (¼ cup) toasted buckwheat
• 30 ml (2 tbsp) salted pumpkin seeds
• 15 ml (1 tbsp) hemp seeds
• 10 ml (2 tsp) Tournevent canola or sunflower oil

Soup

• 1 onion, chopped
• 2 garlic cloves, chopped
• 15 ml (1 tbsp) sunflower or canola oil
• 900 g (6 cups) peeled and cubed sweet potatoes and other root vegetables (for carrots, slice thinly so they cook at the same time)
• 1.25 liters (5 cups) chicken or vegetable broth

Preparation

1. Topping (roasted seeds) — In a small skillet over medium-high heat, brown the seeds in the oil. Season with salt and pepper. Set aside.
2. Soup — In a large pot over medium heat, soften the onion and garlic in the oil. Add the sweet potatoes and other vegetables and continue cooking for 2 minutes. Add the broth and bring to a boil. Cover and let simmer for 20 minutes or until the potatoes are tender.
3. In a blender, purée the soup until smooth. Season with salt and pepper. When ready to serve, garnish the soup with the roasted seed mixture.

Tournevent Tip: Toasted buckwheat (kasha) adds a delicious nutty flavor and a crunchy texture that transforms this soup into a true comfort meal.

⏱ 20 minutes preparation · 30 minutes cooking · 6 servings

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