A thick and hearty yet gentle soup that brings together the classic flavor of potatoes with gently nutty buckwheat. Carrots add color and sweetness, fennel and parsley root freshness. A traditional Slovak classic in a light, nourishing version — suitable for vegans too.
- Category
- soup
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
- Nature (Ayurveda)
- tridoshic (vata ↓ · pitta ° · kapha °)
TCM: Potatoes, carrots, celeriac, parsley root and buckwheat are all neutral — the soup nourishes and warms without burdening digestion.
Ayurveda: Warm, cooked and grounding root vegetables calm vata; fennel and marjoram support the digestion of legumes and starches.
Ingredients
Soup (approx. 3.5 kg of finished soup)
- Potatoes – 1.2 kg
- Buckwheat (soaked, rinsed) – 150 g (dry, approx. 300 g after soaking)
- Carrots – 300 g
- Celeriac – 250 g
- Parsley root – 200 g
- Fennel bulb – 200 g
- Vegetable stock – 2.3 l
- Vegetable oil – 50 ml
- Salt – 15 g (2½ tsp)
- Black pepper – 2 g (½ tsp)
For seasoning (optional)
- Marjoram – 2 g (½ tsp)
- Bay leaves – 2
- Parsley leaves – 20 g (chopped)
Method
Soup base
- Heat the oil in a pot and add the diced fennel, celeriac, carrots and parsley root. Sauté for 5–7 minutes, until the vegetables soften and turn translucent.
Potatoes and stock
- Add the diced potatoes and bay leaves and pour in the vegetable stock. Simmer for 15 minutes.
Buckwheat
- Add the rinsed, soaked buckwheat and simmer for another 10–12 minutes, until it softens and the soup thickens.
Seasoning and finishing
- Remove the bay leaves, add salt, black pepper and marjoram to taste. You can blend part of the soup for a creamy texture.
- Stir in fresh parsley leaves before serving.
Serving
Serve hot (approx. 350 g per portion) with a slice of sourdough bread or herb croutons.
Key ingredients
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
- Buckwheat
- Gluten-free; complete protein and rutin.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
Why it’s good for the body
- Buckwheat is a source of plant protein, rutin and minerals.
- Potatoes provide easily digestible complex carbohydrates.
- Root vegetables bring natural sweetness and B vitamins.
- Fennel traditionally supports digestion and adds freshness.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Soak the buckwheat for at least 2 hours – it will be more tender and easier to digest.
- For a creamier taste, you can add a spoonful of plant milk or cream.
- It also tastes excellent after resting – the flavors come together beautifully.