Creamy gluten-free soup, great for lunch or dinner, very filling and nutritious.
Author: Petra Kravos
1cupof washed millet
rapeseed oil(enough for frying onion)
2 - 3cupsof roughly chopped cauliflower and broccoli(or just use cauliflower)
1vegetable stock cube
at least 1 litre of water
a pinch of nutmeg
a drizzle of lemon
salt and pepper(as required)
Wash millet really well.
Heat up some rapeseed oil in a large saucepan on medium heat and fry sliced onion until soft.
Add chopped garlic, quickly stir and leave to cook for a few more seconds.
Add washed millet, 1 litre of water and then chopped vegetables.
Add bay leaves, stock cube and a pinch of nutmeg.
As millet cooks, you will notice it will absorb lots of water. Add more water as needed.
For additional creaminess and flavour prepare the following mix: one egg yolk, 4 tablespoons of sour cream and a little bit of lemon juice
Once millet and vegetables are cooked (after around 15-20 minutes), take the saucepan off the heat and add the egg yolk and sour cream mixture into the pan while stirring. Put back on the heat and cook for a few more minutes.
Serve with chopped parsley on top and a side salad.
To make this meal vegan, just skip sour cream and egg mixture. Instead, use a small cup of water and add 4-5 forks of gluten-free flour. Mix well until smooth. Add to the soup while it's cooking (at the end).