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176 kcal
30 min.
Recipe for Millet Groats Soup with Chanterelles and Tomatoes
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176 kcal
0 kcal
176
3.7g
6.0g
26.8g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Vegetable broth2000 ml
- Tomato7× slice (140 g)
- New potatoes1.5× piece (135 g)
- Chanterelles2× handful (120 g)
- Carrot2× piece (100 g)
- Onion10× slice (100 g)
- Parsley, root1× piece (80 g)
- Millet groats3× tablespoon (45 g)
- Olive oil2× tablespoon (20 g)
- Dill, fresh4× tablespoon (20 g)
- Salt2× teaspoon (6 g)
- Pepper, black1× pinch (1 g)
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How to make Millet Groats Soup with Chanterelles and Tomatoes
1. Peel and dice the parsley root, carrot and potatoes into small cubes. Finely chop the onion and dill.
2. Rinse the millet groats under running water using a sieve.
3. In a pot, heat the olive oil and sauté the onion until translucent. Add the millet and fry for 1–2 minutes, stirring.
4. Pour in the broth, add the vegetables (except dill), and cook for about 10 minutes.
5. Add the cleaned chanterelles and cook for another 10 minutes.
6. Add the diced tomato and chopped dill, and cook for about 5 more minutes.
7. Season with salt and pepper if needed, depending on the flavour of your broth.
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