Millet-sweet Vegetable Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Millet, rinsed well
1/4 cup: Onion, finely diced
1/4 cup: Carrot, finely diced
1/4 cup: Winter squash, finely diced
1/4 cup: Green cabbage, finely diced
5 cup: Spring or filtered water,
2 tsp: Barley miso,
1: Fresh scallions, thinly sliced for garnish, up to 2
Directions:
Millet is wonderful. It is fabulous in soups. Here is a recipe from
Christina Pirello (a macrobiotic chef and teacher); she made this for us in
class last week, and I was in heaven. The millet lent the soup some
creaminess (but not like cream of wheat) but it also provided some texture.
Rinse millet by placing in a glass bowl and covering with water. Gently
swirl grain with your hands to loosen any dust. Drain well. In a soup pot,
layer onion, cabbage, squash, carrot and then millet. Add enough water to
just cover, careful not to disturb layering too much. Cover and bring to a
boil over medium heat. Reduce heat and cook soup for 30 minutes. Remove a
small amount of broth and puree the miso. Gently stir into the soup and
simmer for another 3-4 minutes. Serve garnished with fresh scallions.
(for more of Christinas recipes, check out http://www.christinacooks.com .
She does use some oil, but it can be omitted in most recipes without a
problem.)
Posted to fatfree digest by "Patricia Thorp" on Nov
13, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Christina Pirello (a macrobiotic chef and teacher); she made this for us in
class last week, and I was in heaven. The millet lent the soup some
creaminess (but not like cream of wheat) but it also provided some texture.
Rinse millet by placing in a glass bowl and covering with water. Gently
swirl grain with your hands to loosen any dust. Drain well. In a soup pot,
layer onion, cabbage, squash, carrot and then millet. Add enough water to
just cover, careful not to disturb layering too much. Cover and bring to a
boil over medium heat. Reduce heat and cook soup for 30 minutes. Remove a
small amount of broth and puree the miso. Gently stir into the soup and
simmer for another 3-4 minutes. Serve garnished with fresh scallions.
(for more of Christinas recipes, check out http://www.christinacooks.com .
She does use some oil, but it can be omitted in most recipes without a
problem.)
Posted to fatfree digest by "Patricia Thorp"
13, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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