Saffron-Spiced Tomato Millet Soup
recipe

A delicious and hearty millet soup perfect for chilly spring and summer days. Easy to prepare and full of flavor, this soup is a great way to clear out your freezer.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 1 dl millet
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 dl crushed tomatoes
- 5 dl vegetable broth
- 1/2 tsp saffron
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1 dl frozen vegetables (e.g., peas, beans, corn)
- Fresh herbs (e.g., parsley or basil) for garnish

Instructions:

1. Rinse the millet in cold water and drain.
2. Heat olive oil in a pot over medium heat and sauté the onion and garlic until soft.
3. Add crushed tomatoes and vegetable broth to the pot. Stir well.
4. Add the rinsed millet, saffron, salt, black pepper, and oregano. Mix and bring to a boil.
5. Reduce the heat and simmer the soup for about 15-20 minutes, until the millet is cooked.
6. Stir in the frozen vegetables and heat for another 5 minutes.
7. Serve hot, garnished with fresh herbs.
Nutritional Information per Serving:
- Energy: 220 kcal
- Protein: 7 g
- Carbohydrates: 35 g
- Fat: 6 g
- Fiber: 5 g

Reviews: 4.45 (185 reviews) ★★★★★ share