Millet Soup

Rinse and pat dry the millet. Remove the skin from the onion and dice it.

Melt the butter in a saucepan and sauté the onion cubes and millet. Add the paradeis pulp and fill up with the water.

Add the soup cubes. Season with herbs of Provence and salt.

Cook for about 15 minutes. Remove the skin from the garlic, crush it and add it to the pot.

Fill the millet soup into soup cups or plates and sprinkle with grated cheese.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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