Millet Vegetable soup, a healthy vegetable soup recipe using Indian Millet. Millet Vegetable soup recipe with full video and step-by-step pictures.
This is a one-pot healthy soup recipe using millet. Soups are very much loved by everyone at home. I wanted to incorporate millet into the everyday meal. Usually, we add corn flour as a thickener in making soups. Here we are adding Indian millet, this not only gives the thickness but also makes it very healthy.
What Millet works well for Soups?
Kodo millet, Little millet, Barnyard millet, foxtail millet, and Proso millet work well for soups. You can use millet flour in the last if you don’t get whole millet. I have tried Ragi flour in a vegetable soup and posted it in the blog too.
Recently I did a cookery Demo in Hongkong, themed millet recipes, to promote the goodness of Indian millet among the local people. The event was organised by Indian Embassy. I will share the recipe for the 2 dishes which I showcased at that event.
Also check out, the complete collection of Millet recipes from Jeyashris kitchen.
Millet vegetable soup recipe
Ingredients
- 1 cup veggies*
- 3 tbsp millet I used little millet
- 5 cloves of garlic
- 1 tsp butter
- 2-3 cups of water
- Salt to taste
- Pepper powder to taste
- *I used carrot beans and peas
Instructions
- In a pan or pressure cooker, add the butter and add the garlic cloves.
- If you are not a garlic lover or want to make this on a fasting day, add 1 bay leaf instead of garlic cloves.
- Saute the garlic for 2 minutes and add the chopped veggies.
- Wash the millet and keep it. I used little millet, you can use any millet of your choice.
- Saute for a minute and add the washed millet.
- Add 1 cup of water to this.
- I transferred this to a pressure cooker and cooked for 2 whistles.
- Once the pressure cooker got released, take out and allow this cool completely.
- If you used bay leaf, discard the by leaf.
- Grind this into a smooth paste.
- Add 1-2 cups of water to adjust the consistency.
- Transfer this to a pan.
- Add salt and pepper to this.
- Allow this to boil for a minute.
- Healthy Millet soup is ready.
- Serve hot.
Notes
- You can use broccoli, cauliflower, pumpkin (white and yellow), and turnip in this soup.
- In a pan or pressure cooker, add the butter and add garlic cloves.
- If you are not a garlic lover or want to make this on a fasting day, add 1 bay leaf instead of garlic cloves.
- Saute the garlic for 2 minutes.
- Now add the chopped veggies.
- Wash the millet and keep it. I used little millet, you can use any millet of your choice.
- Saute for a minute and add the washed millet.
- Add 1 cup of water to this.
- I transferred this to a pressure cooker and cooked for 2 whistles.
- Once the pressure cooker got released, take it out and allow it this cool completely.
- If you used bay leaf, discard the bay leaf.
- Grind this into a smooth paste.
- Add 1-2 cups of water to adjust the consistency.
- Transfer this to a pan.
- Add salt and pepper to this.
- Allow this to boil for a minute.
- Healthy Millet soup is ready.
- Serve hot.
- You can use broccoli, cauliflower, pumpkin(both white and yellow), and turnip in this soup.
- If you don’t get Indian millet in your place, use quinoa instead of Millet.
- You can use any variety of millet (kodo millet, proso millet, barnyard millet ) for making this millet vegetable soup.
