Recipes | Organic tomato and pumpkin soup with millet groats

Organic tomato and pumpkin soup with millet groats

Preparation:

Rinse the millet groats thoroughly under running water or even boiling water in order for it to lose its bitter aftertaste. Pour water into a pot, add 1 part groats to 3 parts water, add 2 tablespoons of olive oil then cook over moderate heat. At the end of the cooking process, add a pinch of salt and cook until the water evaporates. Insulate the pot and leave it to rest for an hour in order for the groats to become soft.

Peel and slice the onions, then add to a large pot with a small amount of water. Cook until boiling, then add 3 tablespoons of organic olive oil 2 minutes later. Wash and peel the pumpkin, cut into large cubes and add to the pot. Wash, cut and add a bunch of soup greens. Add 2 litres of boiling water and leave over medium heat for approx. 10 minutes.

Wash the tomatoes, blanch in hot water and peel, then cut into cubes and add to the pot. Cook over low heat until all vegetables are soft and falling apart.

Mix everything with a blender, season to taste and serve with millet groats. Sprinkle the soup with fresh parsley leaves and decorate with dill.