Description
The idea of this soup-cereal is its usefulness and bystropogon when you have no time for Breakfast, for lunch do not want something long lasting in the mouth and for dinner something light :). Not everyone likes wheat, and not everyone likes squash, but not many know that it is very helpful foods rich in b vitamins (for hair, skin, blood vessels), vitamin PP (to vessel walls), fiber and other organic elements, which our body needs every day. So I decided to present you the recipe of the soup that I have goes with a Bang!
Ingredients
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Millet
200 g
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Squash
1 piece
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Carrots
1 piece
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Onion
1 piece
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Spices
5 g
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Pepper
1 piece
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Tomato paste
20 g
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Bay leaf
1 l
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Black pepper
5 g
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Salt
-
Sunflower oil
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Garlic
-
Water
1 l
Cooking
My squash dry with a towel.
Remove the peel, remove the core and cut into small cubes for frying.
Pour oil in a pan, heated at the maximum temperature, then fry the squash, stirring constantly. Because my squash was bigger than my frying pan instead, it was roasting in two stages. In the second part add chopped small cubes of garlic, then added diced carrot, onion, sweet pepper, spices, sprinkle with black pepper.
Millet lay in the pan so that it covered the bottom, washed until then, until the water becomes clear, pour 3/4 of water and put on fire. Bring to a boil, cook for 5 minutes, reduce the fire.
Millet in a semi-lay roasted vegetables, stir, put the Bay leaf, infuse on low heat 10-15 min.
When you are ready porridge soup, remove Bay leaf, add salt to taste, you can add more spices, preferences, and all mix blender.
When serving in a bowl, add ketchup or tomato paste - spoon, two - and smeared on a circle.
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