Buckwheat Soup with Sweet Vegetables

Ingredients:

1 cup of buckwheat
10 cups of water
1 strip of kombu
2 medium carrots
2 medium onions
1/4 hokkaido pumpkin
2 tbsp of oats flakes (or other flakes)
Mint to taste

Instructions:

1. Wash and soak the buckwheat with the kombu, for a few hours, to soften the grain.
2. Peel and cut the vegetables in medium size, approximately the same size: cut the onion in slices and then in half; cut the carrot diagonally; and the pumpkin in 2cm cubes.
3. In a pot, add the buckwheat (drained and rinsed), the oat flakes and a pinch of salt, bring to a boil and let it simmer for 10 minutes.
4. Add the onion and carrot and, after 5 minutes, the pumpkin (it takes a little bit less to cook than the other vegetables). Season with a pinch of salt and cook for 5-10 minutes more, until the pumpkin is soft.
5. Serve with chopped mint leaves.

Notes:

You can add watercress before turning off the stove.