Friday, 11 November 2016

Super detox purple kale & millet soup

Purple kale, wow! How excited was I, seeing it in the farmer's market. I love adding kale into soups but I knew that this purple kale won't give the most attractive colour. Therefor there will be comments from the consumers especially from the youngest one.
Millet is an amazing seed, it is high in fiber, vitamin B and magnesium and it is easily digestible. I ❤ millet !
 

 













Ingredients:

1 leek
2 parsnips, celeriac or potato
2 - 3 handfuls of kale
50 gr millet 
olive oil
1 liter of veggie stock or water + low salt stock cube 
salt
pepper
chili flakes, optional
yogurt , optional

Start by washing and chopping the veggies. In a big-ish cooking pot heat up some olive oil, add the leek, stir for a couple of minutes and add the parsnip.
Pour in the stock and cook on a medium heat for 15 minutes or until the parsnip is soft. Now add the millet and the kale and cook for further 10 - 15 minutes.
Adjust the taste. Blitz the soup into a food processor and serve it with some chili flakes and a spoonful of yogurt.   



















2 comments:

  1. I love kale, green or purple, but I am still very unfamiliar with millet. This makes for an interesting soup, very different

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    Replies
    1. This is the only way I can eat millet as I can't taste the nutty taste , I agree , very different ! Thanks for stopping by !

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