Colorful Vegetable Soup with Millet
Trim cauliflower and broccoli, rinse and cut into small florets. Peel kohlrabi and onion and dice into cubes.
Rub chicken breasts with salt and pepper to taste. Heat oil in a pot. Sear chicken breasts on all sides until browned and remove. Add onions to the pot and fry until soft. Stir in caraway seeds and aniseed. Add millet and vegetable broth. Cook about 30 minutes.
After 20 minutes, add the vegetables and chicken to the broth and cook for remaining time. Rinse the tomatoes, remove stems and cut into small cubes. Add tomatoes to the soup and simmer briefly.
Remove chicken breasts and cut into slices and place in bowls. Season the soup with salt and pepper, pour into the bowls and serve sprinkled with chervil.