It’s even more delicious than it looks.
Saute diced onion or 5 spring onions in olive oil, coriander stems chopped finely, (anchovies if u like) and garlic, then add diced celery and fennel stalks until soft. Add 1 cup washed (and soaked if u can) buckwheat and saute until buckwheat starts to toast. Over a medium heat add a good dash of white wine and saute for a minute, then start adding 500mls simmering veggie stock one ladle at a time – stirring as you go. This’ll take about 15 mins.
In a blender I puréed 2 cups roasted fennel, 1/4 red onion, 1/2 cup roasted macadamias from Rainforest Foods, 1 tsp Dijon mustard, 1 cup veggie stock, dash of olive oil, and about one cup of mixed fresh herbs I had in the garden – oregano, basil, coriander and parsley.