MILLET VEGETABLE SOUP
I feed my 8 parrots millet all the time. Who knew I could eat it too? You can buy Millet at your favorite health food store. 3 points per serving for Weight Watchers. This recipe is core.
Provided by Budgiegirl
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat 2 cups of stock to boiling over high heat.
- Add millet.
- Reduce heat to lo. Cook, covered, until millet is tender and most of the liquid is absorbed, 25-30 minutes.
- In a large saucepan, heat 1 tablespoon of stock.
- Add scallions, onion and garlic.
- Cook over medium heat until soft about 5 minutes.
- Add 3 cups stock and tomato paste.
- Add vegetables.
- Reduce heat to low and simmer, covered for 15 minutes.
- Add salt and pepper, cooked millet and parsley.
- Cook 5 minutes longer.
Nutrition Facts : Calories 260.7, Fat 2.6, SaturatedFat 0.5, Sodium 72.9, Carbohydrate 52.1, Fiber 8.2, Sugar 2.4, Protein 8.8
MILLET CHICKEN VEGETABLE SOUP
Taken from "Great Grains," and originally titled "Millet Vegetable Soup," this has become one of my favorites. Added chicken, jalapeno and red pepper put it over the top for me, but it can be made sans chicken, and with vegetable stock, and with milder spices. Excellent on a chilly day with a hunk of homemade French Bread. Use fresh spices if available, but increase amounts.
Provided by Todd B
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Clean and dice Potatoes (peel if you want),and boil in slightly salted water for about 12 minutes. Add Carrots, Celery, Corn & Green Beans and boil for 3-4 more minutes. Drain.
- In a small sautee pan, sweat Onions. When translucent, add Garlic and Jalapeno, and continue to cook over medium low heat for about 3 minutes.
- Place Potatoes, blanched vegetables, and the Onion/Jalapeno/Garlic mix into an 8 quart stock pot over medium high heat. Add chicken stock and bring to a boil.
- Add Beans, Millet and spices. Simmer over medium low heat for at least 20 minutes.
- Add chicken and continue to cook for an additional 10 minutes. If the Millet absorbs too much stock, add more to desired consistancy.
- Add salt and pepper to taste, and serve hot.
Nutrition Facts : Calories 641.9, Fat 13.7, SaturatedFat 2.8, Cholesterol 44.8, Sodium 453.2, Carbohydrate 98, Fiber 15.5, Sugar 8.6, Protein 33.9
MILLET-CAULIFLOWER SOUP
From Frances Moore Lappe's "Diet for a Small Planet". The nutritional yeast, miso, and cashews add a cheese-like umami flavor to this vegan soup.
Provided by zeldaz51
Categories Cauliflower
Time 1h5m
Yield 2 quarts
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons oil in a soup pot and toast the millet until it becomes golden brown and begins to pop. Remove from heat, add 1 1/2 cups water, return to heat and bring to a boil; reduce heat and simmer 20 minutes.
- In a medium skillet, heat some oil and saute the celery, green pepper, onion, garlic, and carrot until the onion is translucent.
- To millet pot, add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed vegetables, soup base, herbs, and celery seed, stirring occasionally so millet doesn't stick. Simmer for 20 minutes.
- In a blender, process miso, cashews, 1 cup water, and yeast. Add to soup and simmer 10 minutes. Taste for salt and adjust consistency with more water if you like.
Nutrition Facts : Calories 926.5, Fat 45.4, SaturatedFat 7.8, Sodium 951.6, Carbohydrate 105.2, Fiber 29.2, Sugar 15.1, Protein 42.4
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