Tomato Millet Soup

Name: Tomato Millet Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 1/2 (approx. 375 g) Head Cauliflower; 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Sugar; 4 TABLESPOONS Balsamic vinegar; 100 g Edible millet; 2 packages (500 ml each) strained tomatoes; 400 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 150 g dried tomatoes in oil; 100 g Whipped cream; 7-10 Tbsp Sugar; 200 g Feta cheese; 2 TABLESPOONS liquid honey

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
1/2 (approx. 375 g) Head Cauliflower
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Sugar
4 TABLESPOONS Balsamic vinegar
100 g Edible millet
2 packages (500 ml each) strained tomatoes
400 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
150 g dried tomatoes in oil
100 g Whipped cream
7-10 Tbsp Sugar
200 g Feta cheese
2 TABLESPOONS liquid honey

Directions

1
Peel and finely chop the onions and garlic. Wash and clean the cauliflower and divide into small florets. Heat the oil in a large pot. Sauté onions, garlic and cauliflower in it, sprinkle with sugar, caramelize and deglaze with vinegar.
2
Add millet, strained tomatoes and stock, season with salt, pepper and paprika and simmer at medium heat for about 20 minutes.
3
Cut the dried tomatoes into strips. Add cream and tomatoes to the soup, let it boil up and season with salt, pepper and sugar. Coarsely crumble cheese, arrange soup in bowls, sprinkle with cheese and sprinkle with honey.