Hit the spot on a cold day with a bowl of this hearty, chewy soup.
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