Millet and Vegetable Soup Recipe

Millet and Vegetable Soup Recipe

Ingredients: Serves 4

75 g/3 oz/0.75 cup millet
750 ml/1.25 pts/3 cups vegetable stock

2 small leeks, sliced
1 large carrot, sliced
1 small parsnip, sliced
75 ml/5 tbsp single (light) cream

Grated nutmeg
Salt and freshly ground black pepper

Chopped parsley

Method:

Pour boiling water over the millet in a sieve (strainer). Drain well, then place in a saucepan with the stock and prepared vegetables. Bring to the boil, reduce the heat, cover and simmer gently for about 25 minutes or until the millet and vegetables are tender. Puree in a blender or food processor. Return to the saucepan and stir in the cream. Season with nutmeg, salt and pepper to taste. Reheat but do not boil. Ladle into warm bowls and sprinkle with chopped parsley before serving.

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