Buckwheat Soup

 Ingredients:

1 teaspoon grapeseed oil
1 onion, finely chopped
1 large carrot, diced
2 celery sticks, chopped
2 bay leaves
black pepper, to taste
4 cups vegetable or chicken flavored stock
1 teaspoon thyme
1 teaspoon oregano
4 small potatoes, cut into large chunks
3/4 cup buckwheat, roasted
2 tablespoons dill, chopped
2 tablespoon parsley, chopped
salt, to taste

Cook onion, carrot, and celery in the oil and add bay leaves and black pepper. Pour in the stock, herbs, and potatoes and bring to a simmer. When potatoes are parboiled, add the buckwheat and cook until buckwheat is tender, adding more water as needed. Stir in dill and parsley and season with salt.

Serve with crusty bread.