Millet Soup with Vegetables – Basic

Sauté the onion and garlic in the butter until soft, extinguish with the water and let it boil.

Add the well rinsed millet and simmer for 20 min. on the lowest heat.

Then add the leek and rosemary and cook for another 5 minutes.

Season with the dissolved vegetable stock and pepper.

Pour the soup into a casserole dish, sprinkle with the acerola powder and the chopped parsley and bring to the table. Covered, it will stay hot in this dish for a very long time.

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