Bring the water to a boil with the stock cubes. Rinse the millet hot in a sieve and simmer in the clear soup at a low temperature for about ten minutes.
In the meantime, rinse the sugar snap peas, remove the skins and cut them diagonally 1 or 2 times. Rinse, clean and peel the kohlrabi. Set the tender leaves aside. Cut the tubers into narrow slices at the beginning, then into sticks.
Add the sugar snap peas and the kohlrabi to the millet and cook al dente for about 5 minutes.
Add the butter and herbs to the soup and season with nutmeg. Cut the kohlrabi leaves into strips and sprinkle them over the soup.
Variations: The millet soup is very versatile. Kale or spinach, carrots and celery, salsify or broccoli can also be used.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!