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.

　　

Ingredients

8 servings

　　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

　　

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