Millet and Vegetable Soup

Quinoa, millet and vegetables
Grains and Vegetables. Getty Images
    45 mins
Ratings (8)

This recipe for millet and vegetable soup hits the spot on a cool day and can be a one-pot meal. We often have soup for breakfast during the cooler months, and this makes an excellent savory breakfast option. You can vary the vegetables according to what you have on hand (see variations below for suggestions), or your mood, but make sure you always use the base of carrot/celery/onion. Toasting the millet adds another layer of flavor to the soup. (This step is optional but really adds dimension to the final product.)

What You'll Need

  • 2 tablespoons olive oil
  • 1 sweet onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 1 leek, chopped
  • 1 turnip, peeled and chopped into bite-sized chunks
  • 1 sweet potato, cut into bite-sized chunks
  • 1 bay leaf
  • 2 thyme branches
  • 1-quart vegetable stock
  • 2 cups water
  • 1 cup millet
  • Sea salt and freshly ground pepper
  • Chopped Italian parsley
  • Extra virgin olive oil for serving (optional)

How to Make It

  1. Warm the olive oil over medium heat in a soup pot. Add the chopped onion, celery, carrots, and leek, and cook 5 minutes, until the onion is translucent.
  2. Add the turnip, sweet potato, bay leaf, thyme, stock and water, and two pinches of sea salt. Bring to a boil, cover, reduce heat, and cook 15 minutes.
  3. While the soup is cooking, heat a small skillet over medium heat. Add the millet to the pan and toast for 5 minutes, stirring frequently, until the millet is golden and gives off a nutty fragrance.
  1. Add the millet to the soup and cook an additional 20 minutes, until the millet and vegetables are tender. Remove and discard the bay leaf and thyme branches. Adjust the seasoning to taste and serve, garnished with chopped parsley and a drizzle of olive oil.

Variations: Add a couple of cups of chopped plum tomatoes (fresh or canned) for a heartier broth and a bit more body. You can also substitute chicken stock for the vegetable stock. Add chopped green beans or kale in the last ten minutes of cooking. (If you prefer spinach, add it just before serving; it only takes a minute to steam down into the soup). For added protein, add a can of drained white beans or chickpeas (or 2 cups of shredded cooked chicken for meat eaters).​ Serves 4 to 6.