Soup With Millet And Carrot Recipes

SOUP WITH MILLET AND CARROT

Soup With Millet and Carrot image

Make and share this Soup With Millet and Carrot recipe from Food.com.

Provided by Laka

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup millet, well washed and drained
4 -5 cauliflower florets, chopped
cauliflower, leaves chopped
1 carrot, sliced
3 cups water
1/4 teaspoon coarse sea salt
1 tablespoon olive oil
fresh lovage or fresh parsley leaves, for sprinkling
2 -3 tablespoons grated parmesan cheese, for sprinkling

Steps:

Put millet, cauliflower flowers and leaves and sliced carrot in the covered microwave-proof dish. Cook in a microwave oven for 15 minutes on MAX.
Stir in olive oil, salt and sprinkle with chopped lovage or parsley leaves and grated Parmesan cheese.

Nutrition Facts : Calories 97.4, Fat 4.7, SaturatedFat 1, Cholesterol 2.2, Sodium 204, Carbohydrate 11.3, Fiber 1.8, Sugar 1, Protein 2.7

MILLET AND VEGETABLE SOUP RECIPE

Millet and Vegetable Soup Recipe image

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.

Provided by Jen Hoy

Categories Brunch Lunch Dinner Soup

Time 45m

Yield 6

Number Of Ingredients 16

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 thyme branches
1-quart vegetable stock
2 cups water
1 cup millet
Sea salt to taste
Freshly ground pepper to taste
Garnish: chopped Italian parsley
Optional: extra virgin olive oil for serving

Steps:

Warm 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.
Add 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.
While 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.
Add 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.

Nutrition Facts : Calories 156 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 587 mg, Sugar 9 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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