How to Make Millet and Vegetable Soup in Half an Hour
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Did you cook chicken fillet for salad or toppings in a pie? Don’t throw away the chicken broth. From it you can cook a delicious and hearty millet and vegetable soup. In addition to millet, you will need some fresh potatoes, tomato paste, healthy carrots and a few spices to enhance the aroma and taste characteristics.
Light yet hearty millet soup can be cooked in pork, chicken or fish broth. Groats make the broth more rich, gives a beautiful yellow color.
Ingredients
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Nutrients
Calories
43.94
43.94
Carbohydrates
6.87
6.87
Fat
0.69
0.69
Protein
2.48
2.48
Step by step method
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Step 1
Pour the finished broth into a three-liter saucepan. Put on minimum heat, bring to a boil. In parallel, peel the carrots and potatoes, then finely grate the carrots, cut the potatoes into cubes.
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Step 2
Send the prepared vegetables to the boiled broth.
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Step 3
Immediately add well-washed millet. In order not to waste time sorting and washing it out, it is permissible to take cereals in bags (instant-cooked cereals) and simply pour it out of the package directly into the pan.
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Step 4
After about 10 minutes, put a full spoonful of tomato paste into the soup, salt to taste.
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Step 5
Immediately season with aromatic spices. Cook for about 5-10 minutes more until the cereals and potatoes are ready.
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Step 6
Serve millet-tomato soup hot with sour cream and black bread. Enjoy your meal!
Tips & variations
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Millet is considered one of the most useful and dietary cereals. It can be eaten by those who want to lose weight or adhere to a balanced diet, people with diabetes. For the perfect millet soup, it is important to buy quality cereals grown without pesticides and chemicals.
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Millet groats of the first, second, third and highest grades are produced. The first three are distinguished by the presence of chipped grains. But the highest grade cereals are carefully sieved. But the variety of cereals does not affect the taste, which cannot be said about proper storage.
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It would seem that cereals are a product of long-term storage, but it is millet that can acquire a bitter taste if the rules of transportation, packaging and storage are not followed.
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Two dates must be indicated on the packaging: the production of raw materials and packaging in a plastic bag. The shelf life from the date of production is 9 months.
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When buying millet in a store, choose products in non-transparent packaging. It is under the influence of sunlight or electric light that the fats that are present in the composition of millet release bitterness. At home keep millet in a tightly closed glass container in a dark, cool place.
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The natural taste of millet retains up to 3 months. To get rid of hot during longer storage will allow a simple way. Pour the cereal with hot water and leave for 1 hour. Then rinse thoroughly and dry in a hot frying pan without oil.
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Before adding millet to the soup, be sure to soak it so that any damaged grains float, and then drain the water with impurities.
