back before I returned to Toronto and was offered a part-time gig at Today’s Parent that made my heart burst with joy and before I returned to the office with my much-missed colleagues and before I was also offered several freelance writing gigs for other websites and before my life suddenly became suddenly an intense juggling-act-jumble suddenly of work that I love paid work that I love and
back before I returned to my sublet in Toronto with my much-missed housemates and before I was offered a permanent place in the house back before everything was almost scarily falling into place and
back before I left Canada at the end of the devil season back when that devil season that devil we-shall-not-speak-its-name season was still in force back in the dark lord of seasons when I was interning at Today’s Parent and planning my Orange County-Portland-Atlanta-Washington-DC-New York-Kansas-City-Utah adventures back then
way back then
I made a mini pot of Brussel Sprouts, Buckwheat and Lemon Soup and it was
gluten-free and dairy-free and vegan and buckwheat hey there buckwheat! you’re so swell (in fact you swelled all plump and squooshy) and the shredded sprouts melted into soft tendrils of warming nourishment and the lemon popped! the lemon zinged! and the pepper sparked! the pepper sang!
and I made this easy soup this crazy-easy very simple but so perfect warming anti-devil-dark-lord-season soup and then
I forgot all about it.
Many, many months ago.
Brussels Sprout, Buckwheat and Lemon Soup
Serves 2, easily doubled
- 1 tbs olive oil
- 1 red onion, thinly sliced
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 1 tsp dried thyme
- 1/2 cup (100g) buckwheat (untoasted)
- 1 litre (4 cups) chicken or vegetable stock
- 200g Brussels sprouts, shredded
- Couple handfuls of thinly sliced cabbage, for funsies
- 1/4 cup lemon juice
- salt and pepper, to taste
- Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook, stirring, for 5 minutes until softened.
- Add the garlic, thyme and buckwheat, stirring for a minute to combine. Pour in the stock, bring to the boil, then reduce heat and simmer for 15 minutes, until the buckwheat is tender.
- Tip in the shredded Brussels sprouts and cabbage, simmering for 5 minutes or so, until cooked to your liking. Remove from heat, add lemon juice, season with salt and pepper, and serve immediately.
- Or, you know, store it in the fridge and serve later, by which point the buckwheat will have soaked up so much of the liquid that you will find yourself crying, à la Johnny Depp, where has the
- It will have gone into the belly of the buckwheat-beast, that’s where the broth will have gone. Add a little more stock, if you’d like, or instead scoop up the goodness like a faux-savoury-porridge-stew-thingamabob and stop trying to fit everything in life into predetermined categories. ‘Cause it’s better when life surprises you.
- This has stopped being recipe instructions. I’ll stop writing now.
Note: This is also wonderful topped with crumbled goat cheese or blue cheese, if you’re not dead-set on the vegan aspect.