Millet Paella

Wash and clean zucchini, carrots, leek and bell bell pepper. Peel onion, garlic and carrots. Finely dice the leeks, carrots and onion, and coarsely dice the zucchini. Squeeze or finely slice the garlic. Peel tomatoes and cut into quarters.

Heat the vegetable soup and add millet. Add bay leaf spice and thyme sprig and let it swell for 20 minutes at moderate heat with the lid closed.

In a frying pan, heat olive oil and saute zucchini, carrots, leeks, onion and bell bell pepper until soft.

Season with salt, pepper and saffron, add garlic and tomatoes and stir well. Cook over moderate heat with the lid on for another 8 to 10 minutes and serve in the roasting pan.

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