Millet Soup
Millet Soup is a wholesome and comforting soup made with millet grains and vegetables. This recipe is vegan, gluten-free, and dairy-free, making it suitable for many dietary preferences. Millet is a nutrient-rich grain that is high in fiber, protein, and essential minerals. This soup is perfect for a light dinner or as a healthy lunch option. However, people with a nut allergy should avoid this soup.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
159 kcal
Protein
4 g
Carbs
27 g
Fat
3 g
Fiber
5 g
Ingredients
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Carrot
0.25 cup, chopped (50g)
Celery Stalk (chopped)
0.5 cup (100g)
Plain Water
4 medium cup (1000g)
Olive Oil
1 tsp (5g)
Dried thyme
1 tsp (2g)
Black Pepper
0.25 tsp (0.5g)
Common salt
0.5 tsp (2.5g)
Bajra
100 gm (100g)
Instructions
Cooking Steps
Rinse the millet grains thoroughly in cold water and set aside.
In a large pot, heat olive oil over medium heat. Add chopped onion and chopped garlic. Saute for 2-3 minutes until the onions turn translucent.
Add chopped carrots and celery. Saute for another 3-4 minutes until the vegetables soften.
Add the rinsed millet grains to the pot. Stir well.
Add water to the pot. Stir well.
Add dried thyme, salt, and pepper to the pot. Stir well.
Bring the soup to a boil over high heat. Reduce the heat to low and let the soup simmer for 20-25 minutes until the millet grains are cooked through and the vegetables are tender.
Remove the pot from heat and let the soup cool down for a few minutes.
Use an immersion blender to blend the soup until it reaches a smooth consistency.
Serve the Millet Soup hot.