Millet Vegetable Soup

Recipe courtesy of Shirley Plant.


  • 1 cup millet
  • 1 butternut squash, peeled and cubed
  • 1/2 cup shredded cabbage
  • 4 carrots, sliced
  • 1/2 turnip, peeled and cubed
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 cup fresh parsley, chopped
  • 2 tsp basil
  • 1 tsp celery seed
  • 1 tsp pepper
  • 2 tsp sea salt
  • 3 bay leaves
  • 7 cups water or vegetable stock
  • camelina oil

In a large soup pot cover bottom of pot with camelina oil and saute onions over medium high heat. Let the onions sweat for about 2 minutes. Add cabbage, carrots, squash, turnip and garlic and a touch more oil and stir frequently coating all the vegetables with oil. Saute vegetables for a few minutes. Add millet and stir for 1 minutes. Add water or stock and seasonings. Bring to a boil then simmer for 30 minutes. Remove bay leaves and enjoy.

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