MILLET AND VEGETABLE SOUP RECIPE
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
MILLET CHICKEN VEGETABLE SOUP
Taken from "Great Grains," and originally titled "Millet Vegetable Soup," this has become one of my favorites. Added chicken, jalapeno and red pepper put it over the top for me, but it can be made sans chicken, and with vegetable stock, and with milder spices. Excellent on a chilly day with a hunk of homemade French Bread. Use fresh spices if available, but increase amounts.
Provided by Todd B
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Clean and dice Potatoes (peel if you want),and boil in slightly salted water for about 12 minutes. Add Carrots, Celery, Corn & Green Beans and boil for 3-4 more minutes. Drain.
- In a small sautee pan, sweat Onions. When translucent, add Garlic and Jalapeno, and continue to cook over medium low heat for about 3 minutes.
- Place Potatoes, blanched vegetables, and the Onion/Jalapeno/Garlic mix into an 8 quart stock pot over medium high heat. Add chicken stock and bring to a boil.
- Add Beans, Millet and spices. Simmer over medium low heat for at least 20 minutes.
- Add chicken and continue to cook for an additional 10 minutes. If the Millet absorbs too much stock, add more to desired consistancy.
- Add salt and pepper to taste, and serve hot.
Nutrition Facts : Calories 641.9, Fat 13.7, SaturatedFat 2.8, Cholesterol 44.8, Sodium 453.2, Carbohydrate 98, Fiber 15.5, Sugar 8.6, Protein 33.9
MILLET VEGETABLE SOUP
I feed my 8 parrots millet all the time. Who knew I could eat it too? You can buy Millet at your favorite health food store. 3 points per serving for Weight Watchers. This recipe is core.
Provided by Budgiegirl
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat 2 cups of stock to boiling over high heat.
- Add millet.
- Reduce heat to lo. Cook, covered, until millet is tender and most of the liquid is absorbed, 25-30 minutes.
- In a large saucepan, heat 1 tablespoon of stock.
- Add scallions, onion and garlic.
- Cook over medium heat until soft about 5 minutes.
- Add 3 cups stock and tomato paste.
- Add vegetables.
- Reduce heat to low and simmer, covered for 15 minutes.
- Add salt and pepper, cooked millet and parsley.
- Cook 5 minutes longer.
Nutrition Facts : Calories 260.7, Fat 2.6, SaturatedFat 0.5, Sodium 72.9, Carbohydrate 52.1, Fiber 8.2, Sugar 2.4, Protein 8.8
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