Nutritious, delicious and Instagram-worthy?! This bold soup is a great way of adding extra colour to your cooking.
Heat olive oil in a pan and fry the minced garlic. Add the onion, thyme salt and pepper and stir.
Tip in the buckwheat and vegetable stock, mix and cover for 15 minutes or until the buckwheat becomes tender.
Stir in the spinach and spinach powder and allow the leaves to wilt.
Remove from the heat and allow to cool. Tip in to a blender and blend until a soup consistency forms. Heat on a stove and serve.