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Millet Sweet Vegetable Soup
by Christina Pirello
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This simple soup is often called "comfort in a cup" in my house.
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Extra virgin olive oil
1/3 cup finely-diced yellow onion
Sea salt
1/3 cup finely-diced green cabbage
1/3 cup finely-diced butternut squash
1/3 cup finely-diced carrot
1/2 cup yellow millet, rinsed very well, drained
4 cups spring or filtered water
3 teaspoons sweet white miso*
2 to 3 sprigs fresh parsley, finely minced, for garnish
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Place a small amount of oil and onion in a medium-sized pot and turn heat to medium. When the onions begin to
sizzle, add a pinch of salt and sauté for one to two minutes. Add cabbage and squash, a pinch of salt and sauté for one to two minutes. Stir in carrot and
sauté for one minute more.
Add millet and water, cover and bring to a boil. Reduce heat to low and cook until millet is creamy, about 25 minutes. Remove a small amount of broth and puree miso. Stir
miso into soup and simmer (do not boil, as enzymes in miso will be destroyed) for three to four minutes more. Serve garnished with fresh parsley.
Makes four to six servings.
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*Miso, a fermented soybean paste, can be found in natural foods and specialty shops and Oriental
markets.
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