For the topping
For the soup
Make the topping first
Place the roasted buckwheat in a pan with two parts water to one part buckwheat and add a little low salt stock. Bring to the boil and simmer for 10 mins until tender. Drain and set aside.
In a frying pan saute the chopped onion till translucent, then add some of the cooked buckwheat and chopped pre-cooked chestnuts. Add lots of pepper to give it that spicy Haggis kick.
Next for the soup
In a pot saute the onion and garlic until the onion becomes translucent. Add the chopped swede and sweet potato and fry briefly to combine the veg.
Cover with water and add the low salt stock cube and bayleaf. Simmer until the veg are tender.
At this point remember to take your bayleaf out so it doesn’t get blitzed in the next step. Add a good amount of nutmeg plus salt and pepper, then add in the oat milk.
Using a stick blender blend the veggies, adding a bit more milk if necessary. Return the soup to the heat and warm through till piping hot.
To serve add a good helping of the buckwheat and chestnut crumble made earlier (reheat this mixture in the oven just before serving) and why not try with oatcakes for a really Scottish feast.
Slàinte Mhath !
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