soupCuisine: Eastern European
Prep Time: 10 minutes, Cook Time: 20 minutes

2 tablespoons olive or grapeseed oil
2 leeks, sliced lengthwise and thinly sliced (green and white part only) or 1 large onion, diced
2 celery stalks, sliced (a few chopped leaves is great too)
2 large carrots, peeled and diced
1 1b. (16 oz) mushrooms, sliced
1 cup buckwheat groats (use either raw or toasted), rinsed
2 teaspoons thyme
2 teaspoons fennel seeds
7 – 8 cups low sodium vegetable or mushroom broth, or 7 – 8 cups water with 2 vegetable boullion cubes
juice of 1 lemon, optional
mineral salt & fresh cracked pepper, to taste
1/2 cup flat leaf parsley, chopped to garnish

How to cook:
1. In a large dutch oven or stock pot, heat oil over medium heat, add leeks and celery, cook, stirring occasionally until softened, about 5 minutes.
2. Add in carrots and mushrooms, cook another 4 minutes.
3. Add in groats, thyme, fennel seeds, broth, lemon juice and salt & pepper, bring to a boil, partially cover, reduce heat to low and simmer for 15 minutes.
4. Serve garnished with a sprinkle of parsley and a side of crusty artisan bread or gluten free bread of choice.