Beetroot leaves and sorghum groats soup

Author: WildAJA

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Sorghum groats are a healthy and nutritious food option – nutrient-rich, gluten-free, and with a low glycemic index (GI). With the addition of beetroot leaves, this sorghum groat soup takes on a delightful earthy flavor. Enjoy this wholesome and satisfying soup as a nourishing meal!

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Ingredients:

Number of portions: 4
1 Cup(s)
sorghum groats, rinsed and drained
1 Tablespoon(s)
olive oil
1
onion, chopped
2
carrots, peeled and chopped
2
celery stalks, chopped
1/2 Teaspoon(s)
smoked paprika
6 Cup(s)
vegetable broth
Beetroot leaves (leaves from 2-3 beets), washed and chopped
Acc. to taste
salt and pepper
Fresh chopped herbs (such as parsley or cilantro) for garnish

Preparation:

Preparation time: 30-60 min.
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are slightly softened.
  2. Add smoked paprika and any other seasoning of your flavor. Cook for another 1-2 minutes, stirring frequently, until the spices become fragrant.
  3. Stir in the rinsed sorghum groats and vegetable broth. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for 30-40 minutes or until the sorghum groats are tender.
  5. Add chopped beetroot leaves to the soup. Continue to simmer for an additional 5-10 minutes until the leaves are wilted.
  6. Taste the soup and season with salt and pepper according to your preference.

Author: WildAJA

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