Millet Vegetable Soup

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Like most people, my first experience with millet came in the form of bird food. These twigs covered with little balls of seeds were my Budgie, Ernie’s, most favorite thing in the world. I am pretty sure Ernie would have sold his little birdie soul if he could have gotten a couple pounds of millet for it. It wasn’t until many years later that I understood what all the fuss was about.

I love to use millet in breakfast as a porridge, as a substitute for rice, and as a main ingredient in things like this soup. Be aware though millet soaks up the broth as it sits so if you have leftovers you may have to add extra broth to it when you reheat it.

By the way, don’t buy your millet at the pet shop, it is not hulled. These days, grocery stores carry hulled millet for human consumption. If you can’t find it at a grocery store try your local health store.

Millet Vegetable Soup

1/2 cup millet
2 1/2 cups stock, plus
1 1/2 tablespoon stock
1 1/2 scallions, chopped
1/2 large onion, chopped
1 garlic cloves, chopped
1 1/2 teaspoons tomato paste
2 cups frozen vegetables
salt and pepper
2 tablespoons parsley, chopped(optional)

In a medium saucepan, heat 1 cup of stock to boiling over high heat. Add millet. Reduce heat to low. Cook, covered, until millet is tender and most of the liquid is absorbed, 25-30 minutes. In a large saucepan, heat 1 1/2 teaspoons of stock. Add scallions, onion and garlic. Cook over medium heat until soft about 5 minutes. Add 2 cups stock and tomato paste. Add vegetables. Reduce heat to low and simmer, covered for 15 minutes. Add salt and pepper, cooked millet and parsley. Cook 5 minutes longer.

Adapted from


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