Millet and Vegetable Soup Recipe
This recipe for macrobiotic millet and vegetable soup hits the spot on a cool day and can be a one-pot meal with plenty of room for variation.
- Serves: 6 persons
- 2tablespoons olive oil
- 1sweet onion (chopped)
- 1stalk celery (chopped)
- 2carrots (chopped)
- 1leek (chopped)
- 1turnip (peeled and chopped into bite-sized chunks)
- 1sweet potato (cut into bite-sized chunks)
- 1bay leaf
- 2thyme branches
- 1-quart vegetable stock
- 2cups water
- 1cup millet
- Sea salt to taste
- Freshly ground pepper to taste
- Garnish: chopped Italian parsley
- Optional: extra virgin olive oil for serving
Step 1Warm the olive oil over medium heat in a soup pot. Add the chopped onion, celery, carrots, and leek, and cook 5 minutes, until the onion is translucent.
Step 2Add the turnip, sweet potato, bay leaf, thyme, stock and water, and two pinches of sea salt. Bring to a boil, cover, reduce heat, and cook 15 minutes.
Step 3While the soup is cooking, heat a small skillet over medium heat. Add the millet to the pan and toast for 5 minutes, stirring frequently, until the millet is golden and gives off a nutty fragrance.
Step 4Add the millet to the soup and cook an additional 20 minutes, until the millet and vegetables are tender. Remove and discard the bay leaf and thyme branches. Adjust the seasoning to taste and serve, garnished with chopped parsley and a drizzle of olive oil. Variations: Add a couple of cups of chopped plum tomatoes (fresh or canned) for a heartier broth and a bit more body. You can also substitute chicken stock for the vegetable stock. Add chopped green beans or kale in the last 10 minutes of cooking. If you prefer spinach, add it just before serving; it only takes a minute to steam down into the soup. For added protein, add a can of drained white beans or chickpeas, or 2 cups of shredded cooked chicken for meat eaters.