Replaced the buckwheat with pumpkin seeds and also add some broccoli with the cauliflower, it changed the colour but was still delish! I agree the topping is essential, the lemon rounds out the flavours.

This was pretty good! I’m not dying to make it again, but it made a good meal. I like that even though the recipe is vegan, the soup was still very filling thanks to the cashews. The topping was an absolute must to add a little zing to the soup, so don’t skip it! My only small issue was that my topping wasn’t quite as oily as pictured - it was more a chunky mix that mostly sunk down once added to the soup. No biggie if you don’t care about aesthetics.

We live in a third world country and do not have a blender. Do you think I could try mashing everything together the best I can? Would that work? I know it would not look the same but should still taste the same?

Amazing! I didn't have any cashews so instead used chickpeas, which were half blended with the soup & half added afterwards, and a dollop of yellow miso for extra umami. The topping is incredible! Given my lack of cashews I improvised with pumpkin seeds - still an absolute winner... and no doubt considerably cheaper than the original recipe!

favorite soup we make at Christmas! flavors are phenomenal.