Millet Vegetable Soup
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup millet
- 5 cups stock, plus
- 1 tablespoon stock
- 3 scallions, chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 (10 ounce) package frozen vegetables
- salt and pepper
- 1⁄4 cup parsley, chopped
directions
- 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.
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Reviews
-
Threw everything into my crock pot this morning, adding the entire jar of tomato paste and a few extra frozen veggies with enough broth to fill the pot. The resulting soup was thick and creamy from the cooked millet, which takes on the taste of the rest of the dish. Served with sweet cornbread for a complete meal that even my 14yo DS enjoyed. Makes a ton, probably 6-8 servings - looking forward to the leftovers.
RECIPE SUBMITTED BY
I have always enjoyed cooking and looking for recipes. I have to admit though, until I joined Weight Watchers four years ago I never did much cooking. Since then it has became vital to do my own cooking and I find I am really good at it. I really enjoy trying new ingredients like Quinoa, Millet, Porktenderloin, hoisin sauce, beans, Textured Vegetable Protein among many other new ingredients. My family has started thinking I am a little weird with all the unusual ingredients I have in my pantry. My passions are my 3 nephews, Matthew, Lucas and Charles and my 8 parrots, Guy, Pete, Toby, Daisy, Zeke, Ernie, Max and Lu. They keep me positive when life takes a nose dive.