Rosé tomato soup with millet pasta small shell

INGREDIENTS FOR 4 SERVINGS:

For the soup:

• 1 bottle of tomato sauce olives
• 200 g sugar-free almond drink
• 200 g of water
• half a head of red onion (cleaned 35 g)
• 1 clove of garlic (cleaned 8.5 g)
• 1 tablespoon coconut oil (8 g)
• 15 g of Mill & Folks millet flour
• Himalayan salt and ground pepper to taste

For the insert:

• 50 g Mill & Folks Millet pasta small shell

To decorate:

• new onion
• fresh basil

PREPARATION:

Fry the chopped red onion and garlic in coconut oil, then stir in the spices and millet flour. Pour over the almond drink, tomato sauce and water. Cook until thick, stirring constantly. In the meantime, cook the millet pasta, then rinse it under cold running water and mix it into the soup (no need to cook it further). Garnish with fresh spring onions and basil.