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Millet and Vegetable Soup


Millet and Vegetable Soup

Fall Vegetables

Jen Hoy
This recipe for millet and vegetable soup hits the spot on a cool day, and can be a one-pot meal. It is an excellent savory breakfast option. You can vary the vegetables according to what you have on hand, or your mood, but make sure you always use the base of carrot/celery/onion. Toasting the millet adds another layer of flavor to the soup.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


  • 2 tablespoons olive oil
  • 1 sweet onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 1 leek, chopped
  • 1 turnip, peeled and chopped into bite-sized chunks
  • 1 sweet potato, cut into bite sized chunks
  • 1 bay leaf
  • 2 thyme branches
  • 1 quart vegetable stock
  • 2 cups water
  • 1 cup millet
  • Sea salt and freshly ground pepper


Warm olive oil over medium heat in a soup pot. Add onion, celery, carrots, and leek, and cook 5 minutes, until onion is translucent.

Add turnip, sweet potato, bay leaf, thyme, stock and water, and two pinches of sea salt. Bring to a boil, cover, reduce heat, and cook 15 minutes.

While soup is cooking, heat a small skillet over medium heat. Add millet and toast for 5 minutes, until golden, stirring frequently.

Add millet to soup and cook an additional 20 minutes, until millet and vegetables are tender. Remove bay leaf and thyme branches, adjust seasoning and serve.

Serves 4-6

Copyright 2009 by Jen Hoy

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