Millet Vegetable Soup Recipes

MILLET VEGETABLE SOUP

Millet Vegetable Soup image

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

Ingredients

1 cup millet
5 cups stock, plus
1 tablespoon stock
3 scallions, chopped
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon tomato paste
1 (10 ounce) package frozen vegetables
salt and pepper
1/4 cup parsley, chopped

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

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

MILLET CHICKEN VEGETABLE SOUP

Millet Chicken Vegetable Soup image

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

Ingredients

3 large potatoes
3 carrots, Diced
1 red onion, Large Dice
8 garlic cloves, Sliced
3 tablespoons extra virgin olive oil
6 celery ribs, Diced
2 cups kernel corn
1 lb green beans, Cleaned
1 lb red beans, Soaked
2 cups millet, Raw
6 cups chicken stock
3 cups cooked chicken, Diced
1 tablespoon crushed red pepper flakes
2 jalapeno peppers, Cleaned and Diced
1 teaspoon dried sage
1 teaspoon dried thyme

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

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