Colorful vegetable soup with millet

Ingredients for 4 servings:

• 1 liter vegetable broth
• 60 g millet
• 1 spring onion(s)
• 1 bell pepper(s), preferably red or yellow
• 2 carrots
• 100 g mushrooms, fresh
• e.g. parsley
• n. B. Thyme

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the spring onions into small rings and chop the herbs or pluck them from the stalks. Simmer the millet, onion rings, and herbs in the vegetable broth for 20 minutes. Meanwhile, quarter the bell pepper and cut them crosswise into thin strips. Halve the mushrooms and cut them into thin slices, as well as the carrots. Once the millet has swollen, add the vegetables to the broth and simmer for about another 5 minutes. If you leave leftover soup overnight, the millet may swell too much, so you’ll need to add more broth the next day.