This recipe brought me back from the brink last week – I’m now convinced it has magical healing powers. Do yourself a big favor & cook this & then serve it over the raw kale salad in my previous post.
2 tables
poons olive oil
1 onion, chopped
1 stalk celery, chopped
2 carrots, chopped
1 leek, chopped
1 turnip, peeled and chopped into bite-sized chunks
1 sweet potato, cut into bite sized chunks
1 bay leaf
1 tsp thyme
1-2 tbsp veggie bullion
1 cup millet
Sea salt and freshly ground pepper
1 onion, chopped
1 stalk celery, chopped
2 carrots, chopped
1 leek, chopped
1 turnip, peeled and chopped into bite-sized chunks
1 sweet potato, cut into bite sized chunks
1 bay leaf
1 tsp thyme
1-2 tbsp veggie bullion
1 cup millet
Sea salt and freshly ground pepper
Warm olive oil over medium heat in a soup pot.
Add onion, celery, carrots, and leek, and cook 5 minutes, until onion is translucent.
Add turnip, sweet potato, bay leaf, thyme, bullion and water, and two pinches of sea salt.
Bring to a boil, cover, reduce heat, and cook 15 minutes.
While soup is cooking, heat a small skillet over medium heat. Add millet and toast for 5 minutes, until golden, stirring frequently.
Add millet to soup and cook an additional 20 minutes, until millet and vegetables are tender.
Remove bay leaf , adjust seasoning and serve.
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