Ingredients:
Soup:
1 tablespoon olive oil
1 medium red onion, chopped
¾ teaspoon sea salt, plus more to taste
2 cloves garlic, minced
¾ teaspoon dried thyme
¾ teaspoon dried savory
¾ cup buckwheat groats (not kasha)
4 cups vegetable broth
¼ teaspoon freshly ground black pepper
2 cups raw shredded beets
2 teaspoon dry sherry or 1 tablespoon white balsamic vinegar
Horseradish Yogurt Topping
¾ cup thick plain yogurt (like Greek yogurt)
3 tablespoons freshly grated horseradish
1½ teaspoon apple cider vinegar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions:
1. To make the soup: Heat a large, heavy pan over medium-high heat, add the olive oil and red onion with ¼ teaspoon salt and cook, stirring occasionally, until the onion softens and is fragrant, about 7 minutes. Add the garlic, thyme, and savory, cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in the buckwheat and cook, stirring occasionally, until the buckwheat is lightly browned, about 3-4 minutes. Add the broth, the remaining salt and stir the bottom to release any toasted bits. Decrease the heat to medium-low and cook until the buckwheat is tender, about 15 minutes.
3. Meanwhile make the horseradish yogurt topping: Combine the yogurt, horseradish, apple cider vinegar, salt, and pepper in a small bowl. Mix well until smooth and well combined. Set aside.
4. To finish the soup, stir in the beets, and about 1 cup of water, stir and cover. Allow to sit for at least 5 minutes for the vegetables to steam. Depending on the sweetness of the beets, you can add a drop of sweetener to your taste.
5. Ladle the soup into bowls and garnish with a dollop of the yogurt horseradish topping. Serve warm.
Serves 4