Asparagus-Zucchini Soup with Millet Porridge

When we want a light, nutritious, and healthy meal, we sometimes lack ideas or inspiration for what to cook. There is also often a misconception that healthy, filling, and tasty cannot go together. I suggest you try this thick spring soup, which also has healing and cleansing effects on the body.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Small pumpkins

  • 1 bouquet Asparagus, fresh

  • 1 piece Potatoes, white

  • pieces Oil, olive

  • 1 l Soup base, chicken, cube

  • pieces Salt, table

  • 50 g Millet, raw

  • 2 teaspoons Sour cream

Steps

  1. Wash the zucchinis and slice them into rings. Break the asparagus into smaller pieces. Save some tips for decoration. Peel the potatoes and slice them.

  2. In the pot where we will cook the soup, heat a little olive oil or melt a piece of butter. Sauté the vegetables in the heated fat for a few minutes until fragrant.

  3. Pour the broth over the vegetables. Season with salt and pepper to taste and cook for 20 minutes.

  4. Rinse the millet in a sieve under hot water.

  5. Remove the pot from the heat and blend the cooked vegetables with an immersion blender to create a thick soup. Return the pot to the stove, add the drained millet, and cook the soup for another 10 minutes.

  6. Serve the prepared soup in deep bowls or soup cups. Garnish it with sour cream and asparagus tips sautéed in butter. Serve the dish.

Nutrition Information (Per 100g)

  • Calories: 50.09 kcal
  • Fat: 0.46 g
    • Saturated Fat: 0.09 g
  • Carbohydrates: 8.55 g
    • Sugars: 0.65 g
  • Protein: 2.23 g
  • Fiber: 1.95 g

Advice

If we don’t have wild asparagus, we can also use cultivated green asparagus.