Kale, Buckwheat and Sundried Tomato Soup

80g buckwheat ( cooked according to packet instructions)
50g kale leaves, torn
10 sundried tomatoes, roughly chopped
1 onion, finely chopped 
1 clove of garlic, finely chopped
1 teaspoon of oil
600ml vegetable stock
Sea salt and black pepper, to season
Munchy Seeds Mild Chilli seeds, to serve

1. Cook the onion on a low heat in the oil for 10 minutes until soft, add the garlic, kale and buckwheat and season well with salt and pepper.
2. Cook for a minute, pour in the stock and add the sundried tomatoes.
3. Bring to the boil. Check the seasoning and season again if necessary. Serve topped with the chilli seeds.