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In order for the liver to function properly and serve for a long time, it is worth supporting its work with a proper diet. Try the recipe for carrot cream soup with millet.
Carrot cream soup with millet contains:
- 698 kcal
- 19 g protein
- 37 g fat
- 93 g carbs
Ingredients:
- Parsley, root - 1/4 piece
- Ginger, root - 10 g
- Dry millet - ¼ cup
- Carrots - 2 pcs
- Root celery - 1/4 piece
- Lemon juice - 1 tablespoon
- Black pepper - 2 pinches
- Walnuts - 2 tablespoons
- Onions - ¼ art
- Garlic - 2 cloves
- Parsley, fresh parsley - 2 tablespoons
- Olive oil - 2 tablespoons
- Leek - ¼ art
- S alt - 1 pinch
- Turmeric - 2 pinches
Preparation method:
- Boil the groats in s alted water for about 15 minutes.
- Carrots, parsley and celery, wash, peel and grate on a coarse mesh grater.
- Peel the leek and onion and cut them into half-slices.
- Heat the fat in a deep pot, add the chopped onion and leek, then sauté.
- Garlic and ginger, peel and grate on a fine grater.
- Put the grated vegetables into a pot, add spices, lemon juice, add water and cook for about 15 minutes.
- Blend the soup into a smooth cream.
- Serve with groats, chopped parsley and roasted walnuts in a dry frying pan.
To eliminate the bitter aftertaste of millet, it is worth toasting it in a dry frying pan before cooking it until a pleasant smell is released, and then rinse it in cold water. Alternatively, rinse it with hot, then cold water instead.Sprinkle with freshly ground pepper if desired.