Millet and Vegetable Soup Recipe

Name: Millet and Vegetable Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 sweet onion, chopped; 1 stalk celery, chopped; 2 carrots, chopped; 1 leek, chopped; 1 turnip, peeled and chopped into bite-sized chunks; 1 sweet potato, cut into bite-sized chunks; 1 bay leaf; 2 sprigs thyme; 1 quart vegetable stock; 2 cups water; 1 cup millet; Sea salt, to taste; Freshly ground black pepper, to taste; Italian parsley, chopped, for garnish; Extra-virgin olive oil, for serving, optional

A macrobiotic millet and vegetable soup offers a comforting, versatile one-pot meal perfect for chilly weather.

⭐ 3.8 (40 reviews) Prep: 10 minCook: 35 minTotal: 45 minYields: 6 servings

Category Tags:

Brunch Lunch Dinner Soup

Cuisine Tags:

American

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Instructions

Heat olive oil in a soup pot over medium heat. Sauté chopped onion, celery, carrots, and leek for 5 minutes until translucent.
Add turnip, sweet potato, bay leaf, thyme, stock, water, and salt. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.
Simultaneously, toast millet in a dry skillet over medium heat for 5 minutes until golden and fragrant.
Stir toasted millet into the soup and cook for 20 additional minutes until millet and vegetables are tender. Remove bay leaf and thyme.
Adjust seasoning to taste, then serve with chopped parsley and an olive oil drizzle.

Nutritional Info (per serving)

Calories: 156 kcal

Carbohydrate: 26 g

Cholesterol: 0 mg

Fiber: 4 g

Protein: 3 g

Saturated Fat: 1 g

Sodium: 587 mg

Sugar: 9 g

Fat: 5 g

Unsaturated Fat: 0 g