Name: Curried Millet-Spinach Soup
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 2 cloves garlic, minced; 6 cups water; 3/4 cup raw millet, rinsed; 2 medium potatoes, scrubbed and diced; 1 large carrot, peeled and coarsely chopped; One 16-ounce can salt-free diced tomatoes, undrained; 1 teaspoon grated fresh ginger; 2 teaspoons good-quality curry powder; 1/4 teaspoon cinnamon; One 10-ounce package frozen chopped spinach, thawed; 2 tablespoons finely chopped fresh parsley; Juice of 1/2 to 1 lemon, to taste; Salt and freshly ground pepper to taste

Millet, an exceptionally nutritious if rather bland grain, is used to great advantage in this soup, where it has an opportunity to soak up all the spicy flavors.

Recipe information

Yield
8 servings

Ingredients

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, minced

6 cups water

3/4 cup raw millet, rinsed

2 medium potatoes, scrubbed and diced

1 large carrot, peeled and coarsely chopped

One 16-ounce can salt-free diced tomatoes, undrained

1 teaspoon grated fresh ginger

2 teaspoons good-quality curry powder

1/4 teaspoon cinnamon

One 10-ounce package frozen chopped spinach, thawed

2 tablespoons finely chopped fresh parsley

Juice of 1/2 to 1 lemon, to taste

Salt and freshly ground pepper to taste

Preparation

Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Step 2
Add the water, millet, potatoes, carrot, tomatoes, ginger, curry powder, and cinnamon. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 1 hour, or until the millet and vegetables are tender. Stir every 15 minutes or so.
Step 3
Stir in the spinach, parsley, and lemon juice. If the soup is too thick, add a bit more water. Season with salt and pepper and simmer over very low heat for another 10 to 15 minutes, then serve.
Step 4
This soup thickens as it stands, especially after refrigeration. Adjust the consistency with water as needed, then adjust the seasonings.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 158
Step 7
Total fat: 4g
Step 8
Protein: 5g
Step 9
Fiber: 4g
Step 10
Carbohydrate: 27g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 50mg

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

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Step 4

Nutrition Information

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Recipe notes