Buckwheat And Potato Soup - cooking recipe

Ingredients

1 medium potato, diced
1 medium onion, diced
600 ml vegetable stock
100 g buckwheat groats
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh oregano
1 teaspoon yeast extract
560 ml milk
1 teaspoon soy sauce

Preparation

Bring stock to boil; add Buckwheat, vegetables, parsley, oregano and yeast extract.
Simmer, covered for 30 minutes
Check halfway through and add milk if stock level is low.
Liquidize and add milk and soy.
Reheat if needed.