Millet-sweet vegetable soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Millet; rinsed well |
| ¼ | cup | Onion; finely diced |
| ¼ | cup | Carrot; finely diced |
| ¼ | cup | Winter squash; finely diced |
| ¼ | cup | Green cabbage; finely diced |
| 5 | cups | Spring or filtered water |
| 2 | teaspoons | Barley miso |
| 1 | Fresh scallions; thinly sliced for garnish, up to 2 | |
Directions
Millet is wonderful. It is fabulous in soups. Here is a recipe from Christina Pirello (a macrobiotic chef and teacher); she made this for us in class last week, and I was in heaven. The millet lent the soup some creaminess (but not like cream of wheat) but it also provided some texture.
Rinse millet by placing in a glass bowl and covering with water. Gently swirl grain with your hands to loosen any dust. Drain well. In a soup pot, layer onion, cabbage, squash, carrot and then millet. Add enough water to just cover, careful not to disturb layering too much. Cover and bring to a boil over medium heat. Reduce heat and cook soup for 30 minutes. Remove a small amount of broth and puree the miso. Gently stir into the soup and simmer for another 3-4 minutes. Serve garnished with fresh scallions.
(for more of Christina's recipes, check out .
She does use some oil, but it can be omitted in most recipes without a problem.)
Posted to fatfree digest by "Patricia Thorp" <thorp@...> on Nov 13, 1998, converted by MM_Buster v2.0l.