The Mother Grain Milk Soup

Name: The Mother Grain Milk Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2-3
Cuisine: Polish
Ingredients: 4 c whole or low-fat milk; 1 vanilla bean, split lengthwise and seeds scraped; 1 c dry quinoa elbows or shells pasta (or substitute whole wheat pasta); 1/4 tsp salt

By Anna B.
@AnnaBrav

This calcium-rich soup is a fabulous way to start a day. It's easy to make and gluten-free alternative to a bowl of sugary cereal. My four-year-old loves it!

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

2-3

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

Add to Grocery List

4 c

whole or low-fat milk
1

vanilla bean, split lengthwise and seeds scraped
1 c

dry quinoa elbows or shells pasta (or substitute whole wheat pasta)
1/4 tsp

salt

How to Make The Mother Grain Milk Soup

Step-by-Step

Combine milk and scraped vanilla seeds in a medium saucepan. Place it over medium-low heat, and bring the milk mixture to a gentle boil (little bubbles will begin to form along the edges of the pot).
Add the pasta and cook according to the package directions, or remove the pot from heat 1-2 minutes before recommended cooking time and let it
stand for about 5 minutes, covered, in order to allow pasta finish cooking in an energy-saving way.

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