Millet soup with vegetables

Ingredients for 4 servings:

• 1 liter vegetable broth, a little more if needed
• 100 g millet
• 2 m.-sized carrot(s)
• 1 m.-large leek
• 1 m.-sized onion(s)
• e.g. zucchini
• some tarragon, dried
• 2 tbsp chives
• some parsley
• possibly chervil
• herb salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rinse the millet with hot water and simmer gently with the broth for about 10 minutes. Finely dice the onion, finely slice the leek, and grate or dice the carrots. Add the vegetables and herbs (except the chives) to the soup and simmer for another 10-15 minutes. If you like, you can also add some grated zucchini. If you don’t like the soup too thick, simply add a little broth. Season the soup with herb salt and spices and serve garnished with chives. Tip: If you like, you can also refine the soup with a knob of butter.