Warming, wholesome and nourishing recipe for millet and vegetable soup with curry spices
1 cup uncooked millet
3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, sliced
2 cloves garlic, crushed or minced
2.5 cm piece fresh ginger, minced or grated
7 cups water or vegetable stock
2 teaspoons celery seed
2 to 4 fresh green or red chillies, finely chopped
1 1/2 cups broccoli stems and florets, chopped
1 large tomato, chopped
6 to 8 button mushrooms, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne
1 teaspoon turmeric
2 teaspoons dried basil
1 teaspoon dried thyme
1 cup fresh or frozen peas
5 tablespoons tamari (soy) sauce
2 teaspoons sea salt, or to taste
fresh cracked black pepper to taste
juice from 2 limes (2 tablespoons)
handful of fresh parsley, chopped
Rinse the millet and soak for 8 hours or overnight in several inches of water. Drain and set aside.
In a large saucepan or soup pot, heat the oil over medium heat. When hot, add the onion, celery, carrots, garlic and ginger, and stir for 5 minutes. Pour in the water or vegetable stock and the celery seed. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 15 minutes.
Add the millet, chillies, broccoli stems, tomato, mushrooms, spices and herbs. Bring to a boil again, reduce the heat to low, cover, and simmer for another 20 minutes or until the millet is cooked.
Now add the broccoli florets, tamari, salt, black pepper, and peas. Stir in the lime juice and continue to simmer for another 10 minutes. Taste for seasoning.
Serve hot and garnish each bowl with a scattering of chopped fresh parsley.