Cream soup with fermented vegetables... what a delight!
This recipe has been very successful among our friends and with these still cold and rainy days of May, we thought we'd keep you company with a simple but very tasty recipe, with a touch of fermentation ... obviously!!
VEGETABLE SOUP WITH SORGHUM AND FERMENTED RED TURNIPS
INGREDIENTS:
160 g of sorghum
black cabbage
zuchinis
potatoes
onions
vegetable cream
nutmeg
oil and salt
sprouts
fermented beetroot @viviferments
METHOD:
Wash the sorghum well in a colander, put it in water, add salt and bring it to a boil (two parts water for each part of sorghum). When it boils, cover and lower the heat to minimum. Cook until it absorbs all the water, it will take 20-30 minutes. Once cooked, add a drizzle of oil.
Clean the vegetables and cut them into pieces. Put them in a pot and add water until they are covered. Once the vegetables are cooked, turn off the heat and blend everything with an immersion blender. Season with nutmeg, soy cream, oil and salt.
Add the previously cooked sorghum, decorate with vegetable cream, sprouts and fermented vegetables to taste, we chose beetroot, which goes well both in color and flavor.
