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.

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