Millet Vegetable Soup
Ingredients
- 1 cup millet
- 1 buttercup squash, peeled and cubed
- 1/2 cup shredded cabbage
- 4 carrots, peeled and sliced
- 1/2 cup turnip, peeled and diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup fresh parsley, chopped
- 2 tsp basil
- 1 tsp celery seed
- 1 tsp pepper
- 2 tsp sea salt
- 3 bay leaves
- 6-7 cups water
- olive oil or camelina oil
Directions
- In a large soup pot, cover bottom with oil and saute onions over medium high heat. Let onions sweat for about 2 minutes. Add cabbage, carrots, squash, turnip, garlic and a touch more oil. Saute vegetables for about 2 minutes. Add millet and stir. Add in stock or water and seasonings and bring to a boil. Simmer for 30 minutes.
Original Recipe by Shirley Plant
5 responses to “Millet Vegetable Soup”
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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