It’s almost summer, the heat is closing up on me and yet I still feel the need for comfort food. I should be craving gazpachos, but instead I dream of warmish, hearty veggie soups. New potatoes are in full season and I’ve been roasting them like crazy these past few days; this time, I decided to do something different. I figured I loved lettuce soup (also in season) and I reinterpreted my mother’s version to something that felt perfect for me: a combo of lettuce, new potatoes and buckwheat!

It’s important to use really tiny potatoes, otherwise they won’t cook through in due time and bigger bites will taste bland. The addition of buckwheat makes all the sense in the world, I feel like it perfectly complements the acidity of the borscht… The soup is gluten-free but can also be vegan if you simply leave out the eggs. I find that the taste of soups, in particular, depends a lot on the quality of the ingredients used, so do buy organic :)

Love and spring soups!