GLUTEN-FREE SORGHUM SOUP

Posted by Rosa Rizzo on

GLUTEN-FREE SORGHUM SOUP
Doses for 4 people
Ingredients
2 potatoes-3 carrots-3 zucchini
200 g peas
1 onion
750ml of water
3 tablespoons olive oil
salt to pleasure
Proceedings

Put the Sorgotto in lukewarm water for about 10, then carve it out. Wash and cut the vegetables to squares, put them in a pot with 3 tablespoons olive oil and fatele rosolar.

Add then Il Sorgotto, the oregano, the salt and mix it all, add the water, mix and bring to a slow fire boil for about 25/30. You can also boil it in salty water for 25/30 and prepare a cold salad.

 


0 comments

Leave a comment