This soup can be a fast snack or a hearty dinner, top it with raw sprouts to add extra nutrition.
2 bags (or cans) organic tomato soup
1 garlic clove pressed (optional)
1 celery stick (or 1/4 celery root)
1 cup buckwheat kernels
1 Tbsp extra virgin olive oil(or coconut oil)
1 handful mung bean sprouts (optional)
In a pot add oil and the diced vegetables, (onion, carrots, garlic and celery) let them cook until they begin to soften.
Add tomato soup and buckwheat kernels.
Let cook on medium heat until buckwheat kernels are soft, (about 15 minutes) you may need to add a bit of water as the soup thickens.