A decadent soup loaded with an array of healthy millets is only a tap away. Diced chicken and kodo millet are cooked in a flavourful broth spiced with curry powders! This delicious bowl of warmth will make you see millets differently!
Here's how you can recreate this warm soup at home.
Chicken leg boneless - 800gm
Kodo millet - 150gm
Zucchini (small dices) - 200g
Beans (small dices) - 200gm
Cauliflower (small florettes) - 200gm
Carrot (small dices) - 200gm
Onion (small dices) - 100gm
Garlic (chopped) - 10 gm
Salt - 10gm
Pepper - 10gm
Madras curry powder - 25gm
Turmeric - 5gm
Stock/water - 1500ml
Oil - 20ml
White sauce - 300gm
Cream - 300gm
Coriander (chopped) - 15gm
Wash and clean all vegetables, cut into small dices.
Heat oil in a soup pot, add onion and garlic.
Saute on a low heat.
Add kodo millet and saute.
Add all diced vegetables, madras curry powder, turmeruc and stock.
Let it simmer.
Cut chicken leg boneless in small dices, quick blanch in salted boiling water.
Strain and add to the soup.
Adjust consistency of white sauce with cream.
Mix it to soup once millet and vegetables are cooked.
Check seasoning and finish with chopped coriander.
Try out our Spiced Curried Millet Soup and so much more, on our menu, now.