You will love this warming Vegetable Soup with Millet that is full of flavor and nutrients!
This soup is made from ingredients you probably already have in your fridge. It’s one of those comforting soup recipes that’s so easy to make, loaded with vegetables, and keeps you feeling full and happy.
The version of my soup is lectin-light (phase 3 of Plant Paradox), because it contains pressure cooked white beans, but you can omit the beans to make it lectin-free compliant.
What I love about this Vegetable Soup with Millet is that it’s not only good for our gut, but it is also a great source of important minerals and vitamins that we need for our strong immune system.
Ingredients to make Vegetable Soup with Millet
Avocado Oil and Grass-Fed Ghee or Butter – You’ll use these to saute up the vegetables in the skillet prior to adding in the rest of the soup ingredients.
Yellow Onion – Dice the fresh onion into bite-sized pieces.
Carrot – You can peel regular organic carrots and cut them up or use baby carrots and chop them up.
Celery Stalks – You can replace celery stalks with celeriac. Wash and clean them well and then cut into small-sized bits.
Parsnip – Peel and cut into small-sized pieces.
Garlic Cloves – Minced fresh garlic adds so much flavor to the soup.
Ginger – Peeled and cut into tiny pieces. Fresh ginger root adds more flavor and health benefits.
Broth – Use bone broth for some collagen content or vegetable broth if making a vegan or vegetarian version. If you don’t have any of the broth at home, plain water will work as well.
Swiss chard – Cut or teared into bigger pieces.
Baby spinach – Add some iron to the soup.
Millet – Add previously cooked millet to fill you up, or replace with sorghum, fonio, or pressure cooked and cooled rice.
White beans – For some protein and fiber, use beans only, if you are in phase 3 of the Plant Paradox or vegan. Use previously pressure cooked beans or buy Organic Eden beans that are already pressure cooked.
Seasonings – Salt, black pepper, and freshly cut parsley help to complete the taste. If you don’t have fresh parsley, you can also use dry parsley, or replace with oregano, thyme, cilantro or other herbs.
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Vegetable Soup with Millet
- 1 Tbsp Avocado oil + 1 tsp grass fed ghee
- 1 onion finely diced
- 2 carrots, diced
- 2 stalks of celery, cut
- 1 parsnip, diced
- 2 cloves garlic, finely cut
- 1/2 inch ginger, finely cut
- 5 cups bone or vegetable broth
- salt and pepper to taste
- 2 handfuls of swiss chard, cut into bigger pieces
- 1 handful of baby spinach
- 2 Tbsp fresh parsley
- 1 can of strained Eden white beans (optional for phase 3 of PP), or pressure cook your own.
- 1 cup cooked millet
- Cook the millet. Add 1/2 cup of millet into a pot with 1 cup cold water and 1 tsp of salt. Cover and bring to a boil. Boil on low until there is no water, about 10 minutes.
- In a large pot heat the oil and ghee. Add the diced onion, carrot, celery, parsnip, and sauté until soft.
- Add cut garlic and ginger, stir and pour over bone or vegetable broth. Flavor with salt and pepper. Cover and bring to a boil.
- In the meantime wash and cut the swiss chard. When the soup is boiling, reduce the heat and add previously cooked millet and pressure cooked beans (optional). Let simmer for a while (about 3-5 minutes).
- Lastly add the swiss chard with spinach, and parsley, mix until wilted. Serve and enjoy!
Storage: Store any leftovers in an airtight container for a maximum of 3 days in the fridge.
How to Reheat: Reheating vegetable soup with millet without any meat is fast and simple. You can reheat it in the pot on the stove or add your serving to a bowl and put it into the microwave.
If you try this nutritious Vegetable Soup with Millet recipe or any other recipe on Jarka’s Healing Kitchen, then don’t forget to rate the recipe and /or leave a comment! It helps others who are thinking of making the recipe.
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