Millet Vegetable Soup
Warm, hearty, and brimming with wholesome goodness, Millet Vegetable Soup is a nourishing bowl of comfort that’s perfect for any season. This gluten-free, plant-based recipe combines the nutty, earthy flavor of millet with a medley of vibrant vegetables like zucchini, carrots, and spinach, all simmered in an aromatic vegetable broth infused with thyme and oregano. The addition of fresh lemon juice adds a bright, zesty finish, while a sprinkle of parsley brings a burst of freshness to every spoonful. Ready in just 45 minutes, this nutrient-packed soup offers a satisfying balance of fiber, protein, and vitamins, making it an ideal choice for a healthy lunch or light dinner. Serve it with a slice of crusty bread for a complete meal that’s as comforting as it is nutritious. Perfect for anyone seeking a wholesome, easy-to-make soup recipe!
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Recipe Information
Ingredients
- 0.5 cups millet
- 3 cups water
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 2 diced celery stalks
- 2 medium, diced carrot
- 1 medium, diced zucchini
- 1 medium, diced tomato
- 4 cups vegetable broth
- 2 cups baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 tablespoons, chopped parsley
Instructions
Rinse the millet under cold water and drain well.
In a small saucepan, bring 3 cups of water to a boil and add the millet. Reduce the heat to low, cover, and simmer for 15 minutes or until the millet is cooked and the water is absorbed. Set aside.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Stir in the minced garlic, diced celery, and carrots. Cook for another 3 minutes until the vegetables start to soften.
Add the diced zucchini and tomato to the pot, and sauté for 2 more minutes.
Pour in the vegetable broth and stir in the cooked millet. Bring the mixture to a simmer.
Season the soup with dried thyme, dried oregano, salt, and black pepper. Stir well.
Simmer the soup for 10 minutes, allowing the flavors to meld together.
Add the baby spinach to the pot and cook for 2–3 minutes until wilted.
Remove the soup from the heat and stir in the lemon juice.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8803 mg | 383% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 58.4 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4446 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
