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Spicy Curried Vegetable Millet Soup

Spicy Curried Vegetable Millet Soup

Ingredients

  • 1 cup dry millet
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 7 cups water or low-sodium vegetable stock
  • 2 teaspoons celery seed
  • 2 - 4 fresh green or red chilies, chopped
  • 1 1/2 cups chopped broccoli stems and florets, divided
  • 1 large tomato, chopped
  • 6 - 8 button mushrooms, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cayenne
  • 1 teaspoon turmeric
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 5 tablespoons tamari (soy) sauce
  • 1 dash freshly ground black pepper
  • 1 cup fresh or frozen peas
  • 2 tablespoons fresh lime juice
  • 1 handful chopped fresh parsley, for garnish

Directions

  1. Rinse millet and soak for 8 hours or overnight in several inches of water. Drain and set aside.
  2. Heat oil in a large pot over medium heat. When hot, add onion, celery, carrots, garlic, and ginger, and stir for 5 minutes. Pour in water or vegetable stock and celery seed. Turn heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
  3. Add millet, chilies, broccoli stems, tomato, mushrooms, spices, and herbs. Bring to a boil again. Reduce heat to low, cover, and simmer for another 20 minutes or until millet is cooked.
  4. Add broccoli florets, tamari, black pepper, and peas. Stir in lime juice and continue to simmer for another 10 minutes. Taste for seasoning. Serve garnished with parsley.

Note

  • Recipe provided by Lisa's Kitchen

Nutrition Information

Per serving: 265 kcal cal., 9 g fat (1 g sat. fat), 878 mg sodium, 7 g fiber, 9 g pro., 78 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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