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Curried Millet Vegetable Soup

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Contributed by Earth Island Natural Foods

8 cups water
2 1/2 cups (2 or 3 medium) chopped yellow onion
1 1/2 cups chopped celery
1 cup carrots sliced in 1/4 inch rounds
2 tablespoons olive oil
2 medium cloves garlic, pressed or minced
1 cup hulled millet, uncooked
3/4 pound broccoli -- 1 1/2 cup sliced stems; 2 cups bite-sized flowerettes
2 tablespoons curry powder
1 tablespoon crumpled basil leaf
1/2 teaspoon cut thyme leaf
5 tablespoons tamari
2 teaspoons Spike (salt alternative)
1/4 teaspoon garlic powder

In a five or six quart pot, bring to a boil: water, onion, celery, carrot, olive oil, and fresh garlic. Reduce heat and simmer, covered, about 15 minutes, or until onion is slightly tender.

To prepare broccoli, discard woody stem ends, cut bite-sized flowerettes attractively and set aside, and slice remaining stem.

Add Millet, broccoli stems, curry, basil, and thyme. Bring to second boil, then reduce heat and simmer, covered, until millet is tender, about 20-25 minutes.

Add broccoli flowerettes, tamari, Spike, and garlic powder. If needed, up to 2 1/2 cups more water may be added -- soup should be medium thick. Simmer until broccoli tops are just tender and bright green, about 10 minutes. Adjust seasonings; add additional curry powder if desired. Serve.


 *Vegan, *Gluten-Free