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Feed Your Soul With Our Delicious Buckwheat & Chia Soup

Nutriseed's Buckwheat and Chia soup recipe is perfect for the winter months; when your hot water bottle and onesie are your besties.

The recipe combines fresh, seasonal veggies with Buckwheat and Chia Seeds, to make for a healthy, hearty hug in a mug. Our Buckwheat and Chia soup serves 4-6 people, making a delicious and healthy family meal.


  • 1 clove garlic, finely chopped
  • 1 tsp. finely chopped thyme
  • 1 bay leaf, fresh or dried
  • 1 tbsp. extra virgin olive oil
  • ½ onion, finely diced
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • ½ cup Nutriseed Roasted Buckwheat
  • 1 tbsp. Nutriseed Organic Chia Seeds.
  • 4-5 cups (1-1.25 litres) vegetable stock (preferably homemade)
  • A large handful fresh kale (stems removed and leaves roughly chopped)
  • Pinch of Nutriseed Himalayan Rock Salt
  • Splash of Soy sauce or tamari, to taste

Now let's get cooking? Here goes...

  • Heat the olive oil in a large saucepan over medium-high heat, adding the onion and cook, stirring often for 2-3 minutes or until tender and golden.
  • Add the garlic, thyme, bay leaf, carrot and celery and continue to cook for a further 5 minutes or until the vegetables are tender.
  • Add the Nutriseed Organic Roasted Buckwheat and and stir well. Pour over 4 cups (1 litre) of the vegetable stock, season with a good pinch of Nutriseed Himalayan Rock Salt and a few grinds of black pepper.
  • Bring to the boil, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the buckwheat is tender.
  • Add the chopped kale and cook for a further 5 minutes, adding an extra cup of stock or water if needed, season with soy sauce (we prefer gluten free soy sauce)/tamari to taste.
  • Sprinkle with Nutriseed Organic Chia Seeds, serve and enjoy.


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