Preparation time: 15 minutes
Total time: 45 minutes
Makes 4 servings (8 cups)
The sweet vegetables in this soup turn a simple whole grain into a nourishing comfort food.
• 5 to 6 cups water
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, diced
• ½ cup minced cabbage
• 1 cup chopped cauliflower
• 1 cup small chunks peeled winter squash, such as kabocha, butternut, buttercup, etc.
• ½ cup uncooked millet
• 1 bay leaf
• 1 teaspoon salt, or more to taste
• Ground black pepper
Bring the water to a boil in a kettle or pot.
In a separate soup pot, heat the olive oil over medium heat. Add the onion, cabbage, and cauliflower and cook, stirring, until the onion is translucent, about 5 minutes.
Add the squash, millet, bay leaf, salt, and hot water. Bring back to a boil. Cover, reduce the heat to low, and simmer for 30 to 40 minutes, until the vegetables are soft and the millet is creamy.
Season with pepper and more salt to taste. Add enough salt to bring out the naturally sweet taste of the vegetables without making the soup too salty.
Serve hot.
Tip: Millet will continue to absorb water as you cook it, so if you want it thicker and creamier, then cook it longer. The soup will also thicken when refrigerated and may need water added when you reheat it.
Calories: 155
Carbohydrate: 25 g
Protein: 4 g
Fat: 5 g