Spicy Curried Vegetable Millet Soup
Hit the spot on a cold day with a bowl of this hearty, chewy soup.
- 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
- Rinse millet and soak for 8 hours or overnight in several inches of water. Drain and set aside.
- 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.
- 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.
- 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.
- Recipe provided by Lisa's Kitchen
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