Vegetable Soup with Cabbage and Millet

A light summer vegetable soup that's easy on the waistline.

Recipe author

Servings:

Water

White cabbage

250

Broccoli

150

Tomatoes (canned in their own juice)

Millet

Potatoes

Carrots

Ground black pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 0 % 0 g

Carbohydrates 86 % 6 g

25 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

Rinse the vegetables and pat them dry. Rinse the millet and pick through it.
Step 2:

Shred the cabbage.
Step 3:

Peel the potatoes and cut them into large cubes.
Step 4:

Peel the carrots and grate them on the medium holes of a box grater.
Step 5:

Cut the pepper into thin strips.
Step 6:

Break the broccoli into florets.
Step 7:

Put the potatoes, cabbage, carrots, broccoli, and pepper into a large pot. Pour in 2 liters (about 8 cups) of water. Season with salt and pepper and simmer for about 50 minutes. Ten minutes before it's done, add the millet and tomatoes. Let the soup rest, covered, for about 10 minutes, then ladle into bowls.