Savoy cabbage soup

Ingredients for 3 servings:

• 160 g millet (1 cup)
• 320 g water (2 cups)
• 750 ml water
• 1 tbsp vegetable broth, granulated
• 1 pinch of salt
• 1 pinch(s) of sugar
• 500 g savoy cabbage
• 200 g mushrooms
• 5 peppercorns, ground
• 200 g cheese, goat cheese roll, well aged
• Cranberries, ad jar, if desired.

Instructions

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

gluten-free, egg-free, cow’s milk-free, vegetarian

3-4 servings Rinse 160g of millet with hot water to remove any bitterness. Add the millet to 2 cups of boiling water, reduce the heat to low, close the lid, after about 5 minutes, when the water will only be visible as bubbles, turn off the heat, and let it swell for about 10 minutes with the lid closed on the still hot plate. The millet will then be dry and almost white. Add 1 tbsp of granulated vegetable stock, pepper, a pinch of salt, and sugar to 750ml of water. Cut the savoy cabbage and mushrooms into strips (in a food processor) and add to the stock with the chopped cheese. When the cheese has dissolved, turn off the heat, puree with an electric blender, add the cooked millet, stir, bring to a boil, and add more water if necessary. Serve in a deep soup plate with a teaspoon of cranberries in the middle. Change: Use brown rice instead of millet and/or Limburger cheese instead of goat cheese roll. My own recipe.