Coriander Sweet Potato Soup with Buckwheat Granola

Coriander Sweet Potato Soup with Buckwheat Granola

Coriander Sweet Potato Soup with Buckwheat Granola


This creamy vegan soup is a delicious way to warm up on a chilly winter day. The sweet potato adds a hint of sweetness while the coriander provides a pleasant earthy flavor. The buckwheat granola adds a nice crunchy texture and a boost of protein. It’s an easy and nutritious meal that’s sure to please even the pickiest of eaters.


  • 2 tablespoons olive oil
  • 1 large sweet potato, peeled and diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 4 cups vegetable broth
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper, to taste
  • 1/2 cup buckwheat groats
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped almonds
  • 1/4 cup chopped pecans


In a large pot, heat the olive oil over medium heat. Add the sweet potato, onion, and garlic and sauté until the onion is soft and translucent, about 5 minutes. Add the coriander, cumin, and turmeric and cook for another minute.

Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes or until the sweet potato is tender. Remove from the heat and stir in the lime juice. Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.

Preheat the oven to 375°F. In a medium bowl, combine the buckwheat groats, olive oil, maple syrup, cinnamon, ginger, and nutmeg. Spread the mixture on a parchment-lined baking sheet and bake for 10 minutes or until golden brown. Remove from the oven and stir in the chopped walnuts, almonds, and pecans. Set aside.

To serve, ladle the soup into bowls and top with the buckwheat granola. Enjoy!

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