Ghanaian-Inspired Krupnik Soup

Ingredients

In this Ghanaian-inspired version of Krupnik soup, the traditional barley is replaced with millet, a popular grain in Ghana. Additionally, the original Polish recipe typically includes ingredients like potatoes and mushrooms, which are substituted with Ghanaian vegetables such as carrots, onions, and bell peppers. The spices are also adjusted to incorporate Ghanaian flavors, with the addition of ginger, garlic, and a touch of chili. We alse have the original recipe for Krupnik zupa, so you can check it out.

• 1 cup (185g) millet 1 cup (185g) millet
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the millet under cold water and drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the diced onion, carrots, and bell pepper to the pot and sauté until they begin to soften, about 5 minutes.
4. 4.
   Stir in the minced garlic, grated ginger, chili powder, paprika, dried thyme, and bay leaf. Cook for an additional 2 minutes.
5. 5.
   Add the rinsed millet and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the millet is tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the soup.
8. 8.
   Serve the Ghanaian-inspired Krupnik soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Millet — Rinse the millet thoroughly before cooking to remove any impurities and bitterness.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger before grating it into the soup.
• Garlic — Mince the garlic finely to ensure it distributes evenly throughout the soup.

Tips & Tricks

• For a spicier kick, increase the amount of chili powder or add a pinch of cayenne pepper.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• Serve the soup with a side of crusty bread or plantain chips for added texture.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• Adjust the consistency of the soup by adding more vegetable broth if desired.

Serving advice

Serve the Ghanaian-inspired Krupnik soup as a comforting main course for lunch or dinner. Accompany it with a side of crusty bread or plantain chips for a satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in deep bowls to showcase the vibrant vegetables and millet grains.