Vegetable and millet soup
20 min cooking
By Natalia Franczak
Our no-salt turkey broth with millet and vegetables is the perfect soup for those on an anti-inflammatory diet. Each ingredient in this soup brings valuable health benefits to your diet, supporting the body in the fight against inflammation and improving overall well-being.
Time: 20 min
Ingredients for 2 people:
- 250 ml of salt-free turkey breast milk MOG
- 1 small zucchini
- 1 medium carrot
- 1 small onion
- 50 g millet
- 1/2 cup sprouts (e.g. radish or broccoli)
- 1 tablespoon olive oil
- Fresh herbs (e.g. parsley or dill) for decoration
- Salt
Instructions:
- Slice the zucchini into half-slices.
- Peel the carrot and cut into small cubes.
- Cut the onion into thin strips.
- In a small pot, bring 1 cup of water to a boil. Add the millet, simmer for about 15 minutes, until soft. Then drain.
- Heat olive oil in a large pot. Add onion and sauté for 2-3 minutes until translucent.
- Then add the carrots and zucchini and fry for another 5 minutes, stirring occasionally.
- Pour turkey stock into the pot with vegetables and cook for about 5 minutes.
- Add the cooked millet and cook for an additional 2-3 minutes to combine the flavors.
- Finally, salt and add your favorite sprouts to the soup.