Sorghum and shrimp soup

Ingredients

• 100g of Mako Foods sorghum

• 4 medium-sized chopped tomatoes

• 1 onion

• 1 carrot

• A puddle of garlic

• 20g of minced ginger

• teaspoon of salt

• Pinches of ground pepper

• Sunflower oil

Preparation

1. Rinse the sorghum well in cold water and drain. For 1 part sorghum, add 2 parts water and a pinch of salt.

2. Bring the water to a boil. Stir in the chopped carrot and sliced ​​onion.

3. Add a few drops of sunflower oil, then reduce the heat and simmer the sorghum for 30 to 40 minutes, stirring occasionally, until the sorghum is tender and all the water is absorbed.

4. Let it cool down a little.

5. Then in a blender, mix the sorghum, the minced garlic clove, the minced ginger, add the water, adjusting according to the desired creaminess.

6. For the shrimp, sauté them in a pan with a little oil over low heat for 3 to 4 minutes. Season with salt and pepper to taste.

SERVICE

Serve the soup in a bowl.

Add more cream according to your preference

Enjoy!