Hearty Millet Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g carrot (s)
- 500 g parsnip (s)
- 250 g millet
- 2 onion (s), diced
- 750 ml water
- 1 bunch herbs, fresh, mixed (or pck. 8-herb mixture, frozen), chopped
- 2 egg (s), whisked
- olive oil
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Pre-cook the millet separately according to the instructions on the packet.
- Peel and grate the carrots and parsnips. Sweat together with the diced onions in hot olive oil. Season with nutmeg, salt and pepper. Pour in the water and add the pre-cooked millet. Bring to the boil and simmer everything together for another 15-20 minutes. At the end, stir in the chopped herbs and whisked eggs and let simmer for a few more minutes. Now season to taste again and, if necessary, add seasoning.
- Tips: The millet soaks up the liquid extremely. So if you like it liquid, you should use more water and then consume it quickly. Otherwise it is more of a thick soup.
- I don`t use broth, but I could imagine vegetable broth going well with it.
- We like to eat onions. If you don`t like this so much, you can also reduce the amount.
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