Sweet millet soup

Ingredients for 1 servings:

• 150 ml water (or 250 ml) and
• 100 ml cream, OR:
• 250 ml milk
• 1 pinch of sea salt
• 1 tbsp millet, 20g,
• 1 tsp honey
• 1 pinch of cinnamon
• some vanilla or tonka bean
• 100 g berries, stewed fruit, apple
• 1 tbsp cream, if prepared with water only

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Single portion, single recipe, winter breakfast – millet warms

Bring the water and cream mixture to a boil with salt. Sprinkle in the millet and let it swell over low heat, then add the honey and cinnamon. Add berries or fruit to the soup at the end and heat briefly. A little scraped vanilla pod or a good pinch of tonka bean is also delicious. If the millet absorbs a lot of liquid, add a little more water if necessary; otherwise, you’ll end up with a sweet millet porridge instead of soup. It also tastes delicious. Millet porridge is made by soaking 40-50 g of millet instead of 20 g of millet with this amount of liquid. It’s also delicious to take to the office in a thermos. If the millet was cooked with 250 ml of water, 1 tablespoon of cream (from milk or a milk substitute) can be added at the end of the soaking time. This makes the soup softer and more filling.