Vegetable soup with cabbage and millet
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Wash and dry the vegetables. Wash the millet and sort it out.
Step 2:
Chop the cabbage.
Step 3:
Peel potatoes and cut into large cubes.
Step 4:
Peel and grate the carrots on a medium grater.
Step 5:
Pepper cut into strips.
Step 6:
Broccoli disassemble into inflorescences.
Step 7:
Put potatoes, cabbage, carrots and broccoli and pepper in a saucepan. Pour in 2 liters of water. Add salt and pepper and cook for about 50 minutes. Add millet and tomatoes 10 minutes before they are ready. Let the soup brew under the lid for about 10 minutes and pour on plates.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Millet groats - 335 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
