It wraps the intestines and supports slimming. It is worth eating this soup not only in the summer

We associate summer with cold soup, which are great when the heat is pouring from the sky. However, no one will despise a tasty and light soup, especially if it has such a good impact on our health.

For preparation millet soups You will need:

• 1 teaspoon of black granular pepper,
• 1 small celery root,
• 1 small leek,
• 1 bunch of dill,
• 1 cup of millet,
• 1 yolk,
• 2 parsley roots,
• 2 l of water,
• 2 bay leaves,
• 2 celery stalks,
• 2 tablespoons of thick natural yogurt,
• 2 tablespoons of olive oil,
• 2 small onions,
• 2 cloves of garlic,
• 3 medium carrots,
• 3 allspice grains,
• 4 small potatoes,
• a small bunch of parsley,
• Salt, pepper.

The addition of millet means that the soup provides the body antioxidantsand can also contribute cholesterol lowering and improving the functioning of the cardiovascular system.

Also check:

Peel the vegetables needed for broth (onions, garlic, carrots, parsley, leeks, celery and celery). The onion is cut in half, and the garlic cloves gently crush. All Transfer to a large potpour cold water and add spices. Cook on low heat until the vegetables soften. When the broth is ready, strain it, and grate the carrots, parsley and celery on a grater. For strained broth Put the diced potatoes And cook until soft.

Also check:

Rinse the groats thoroughly under running water, then pour boiling water. Transfer to a pot, add 2.5 cups of water, add a little oil and salt. Cook for 20 minutes, then set aside for 10 minutes under cover. Add the grated vegetables to the soup And cook for about 10 minutes. Then add the cooked porridge. In a separate bowl, combine yolk with natural yogurt. Hard the mixture, adding a few tablespoons of hot soup to it, and then pour the whole into the pot and mix well. Do not cook the soup after adding yogurt. Finally, season with salt and pepper as desired. Serve with chopped dill.