Hearty millet soup

Ingredients for 6 servings:

• 500 g carrot(s)
• 500 g parsnip(s)
• 250 g millet
• 2 onions, diced
• 750 ml water
• 1 bunch herbs, fresh, mixed (or 1 pack of 8-herb mix, frozen), chopped
• 2 eggs, beaten
• olive oil
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Strengthens the Qi of the spleen and stomach and nourishes the blood!

Precook the millet separately according to the package instructions. Peel and grate the carrots and parsnips. Sauté them with the diced onions in hot olive oil. Season with nutmeg, salt, and pepper. Pour in the water and add the precooked millet. Bring to a boil and simmer everything together for another 15-20 minutes. At the end, stir in the chopped herbs and beaten eggs and simmer for a few more minutes. Season again to taste and add more seasoning if necessary. Tips: The millet absorbs a lot of liquid. If you like it runny, add more water and consume it quickly. Otherwise, it’s more of a thick soup. I don’t use broth, but I could imagine vegetable broth working well with it too. We like to eat onions. If you don’t like that much, you can reduce the amount.