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in Dinners, Nutrition, Soups

Krupnik soup with millet and kohlrabi

INGREDIENTS:
  • 100g millet (or classic pearl barley)
  • 2 liters of vegetables broth
  • 3-4 potatoes
  • 1 kohlrabi
  • 2 carrots
  • ½ cup of green pea (optional)
  • 3 bay leaves
  • 3 allspice
  • 1 onion cut into feathers
  • pinch of black pepper
  • pinch of sea salt
  • 1 rosemary branch
  • 1 tablespoon
    ghee butter

I love kohlrabi. It is delicious both raw and cooked. In addition, it is a good source of dietary fiber, vitamins and minerals. It contains lutein which plays an important role in maintaining healthy vision. I encourage you to use kohlrabi more often in diet and that’s why I would like to offer you today a recipe for krupnik soup with millet and kohlrabi.

PREPARATION:

Melt the ghee butter in a fry pan and sweat the onion. Rinse the millet under cold water and add to the broth with diced kohlrabi, carrots and spices. Cook about 15 minutes. When everything is soft, add peas.

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