Little Millet Vegetable Soup
Ingredients
Pre-soaked little millet – ¼ cup
Carrot, beans, tomato, onion – chopped, 1 cup total
Garlic, ginger – finely chopped
Black pepper, salt – to taste
Butter or oil – 1 tsp
Coriander leaves – for garnish
Water or vegetable stock – 3 cups
Carrot, beans, tomato, onion – chopped, 1 cup total
Garlic, ginger – finely chopped
Black pepper, salt – to taste
Butter or oil – 1 tsp
Coriander leaves – for garnish
Water or vegetable stock – 3 cups
Method
1. Cook the millet separately in a little water until soft; set aside.
2. Heat butter and sauté garlic, ginger and onion until fragrant.
3. Add the remaining vegetables and cook for 2–3 minutes.
4. Add water or stock and simmer until the vegetables are tender.
5. Stir in the cooked millet, season with pepper and salt, and simmer for 5 more minutes.
6. Garnish with coriander and serve hot.
2. Heat butter and sauté garlic, ginger and onion until fragrant.
3. Add the remaining vegetables and cook for 2–3 minutes.
4. Add water or stock and simmer until the vegetables are tender.
5. Stir in the cooked millet, season with pepper and salt, and simmer for 5 more minutes.
6. Garnish with coriander and serve hot.
Made with Pre-Soaked Little MilletShop the millet used in this recipe
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