Millet, an exceptionally nutritious if rather bland grain, is used to great advantage in this soup, where it has an opportunity to soak up all the spicy flavors.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Step 2
Add the water, millet, potatoes, carrot, tomatoes, ginger, curry powder, and cinnamon. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 1 hour, or until the millet and vegetables are tender. Stir every 15 minutes or so.
Step 3
Stir in the spinach, parsley, and lemon juice. If the soup is too thick, add a bit more water. Season with salt and pepper and simmer over very low heat for another 10 to 15 minutes, then serve.
Step 4
This soup thickens as it stands, especially after refrigeration. Adjust the consistency with water as needed, then adjust the seasonings.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 158
Step 7
Total fat: 4g
Step 8
Protein: 5g
Step 9
Fiber: 4g
Step 10
Carbohydrate: 27g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 50mg
