Spicy Vegetable & Buckwheat Soup [Vegan]

The special ingredient in today's recipe is a habanero chilli. Habanero chillies have just recently made an appearance at my local supermarket. Never one to shy away from spicy foods, I had to buy one. They are considered one of the hottest chillies in the world, so if you can't handle the spice, I would suggest using just a normal red or green chilli. Buckwheat is only something which I have recently begun experimenting with. Despite its name, buckwheat isn't actually part of the wheat family (making it gluten free) - it's a plant, and the seeds are what we eat. Once cooked it reminds me of brown rice couscous and adds some bulk to the soup,  making it a more filling meal.  There will be some more buckwheat recipes coming, but for now please enjoy this soup. Ingredients 2 tsp Crushed Garlic 1 Diced Brown Onion 1 De-seeded and Diced Habanero Chilli 250g Frozen Mixed Vegetables 1 Diced Tomato 200g Diced Sweet Potato 1.5L Salt-Reduced Vegetable Stock 1 Cup Raw Buckwheat Cracked Black Pepper Directions Add the onion, garlic and chilli to a hot pot and cook until nicely browned Next, add the frozen vegetables, tomato and sweet potato Cook off for 5 minutes until the frozen veggies begin to soften Pour in the vegetable stock and buckwheat Place the lid on the pot and cook on a low heat for 30 minutes Sprinkle with pepper and serve  Makes 4 serves Macros per serve 197 calories 7.3g protein 1g fat 40g carbs 5.5g sugar 5.5g fibre via Stacie Michelle http://stacie-michelle.blogspot.com/2013/08/spicy-vegetable-buckwheat-soup-vegan.html

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