Winter vegetable soup with millet
Composition / ingredients
4
Servings:
Cooking method
1. Sort the millet and rinse with water. Pour 1.5 liters of cold water and cook until soft. Add salt.
2. Finely chop the onion, grate the carrots on a coarse grater. Peel the bell peppers from the seeds and finely chop them. Garlic is passed through a press. Wash the dill and chop it finely.
3. Save the onion and carrot and add to the pan to the millet.
4. Cook the soup for about 5 more minutes, then add pepper and salt to taste, add garlic, herbs.
5. Remove the pan from the heat, cover with a lid and let it brew for 5 minutes. Add the bell pepper and mix.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Millet groats - 335 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
