Spicy Curried Millet and Vegetable Soup

Visit the Indian Food Glossary for information on the ingredients in this recipe
millet vegetable soup

Any combination of vegetables can be used in this nourishing and spicy curried millet and vegetable soup. I used millet, but feel free to substitute quinoa instead. As with most soups, it tastes even better the next day once the flavors have had a chance to blend together. Make it up ahead of time and simply heat it up before serving for lunch or dinner the next day. The recipe yields a large pot making it an ideal soup to serve if you have lots of mouths to feed or if you want leftovers for a few days.

Spicy Curried Millet and Vegetable SoupSpicy Curried Millet and Vegetable Soup
Recipe by
Cuisine: Indian
Originally published on July 11, 2007

Warming, wholesome and nourishing millet and vegetable soup with curry spices

Preparation: 20 minutes
Cooking time: 1 hour

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  • 1 cup uncooked millet
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, crushed or minced
  • 1-inch piece fresh ginger, minced or grated
  • 7 cups water or vegetable stock
  • 2 teaspoons celery seed
  • 2 to 4 fresh green or red chilies, finely chopped
  • 1 1/2 cups broccoli stems and florets, chopped
  • 1 large tomato, chopped
  • 6 to 8 white mushrooms, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cayenne
  • 1 teaspoon turmeric
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 cup fresh or frozen peas
  • 5 tablespoons tamari (soy) sauce
  • 2 teaspoons sea salt, or to taste
  • fresh cracked black pepper to taste
  • juice from 2 limes (2 tablespoons)
  • handful of fresh parsley, chopped
  • Rinse the millet and soak for 8 hours or overnight in several inches of water. Drain and set aside.

  • In a large saucepan or soup pot, heat the oil over medium heat. When hot, add the onion, celery, carrots, garlic and ginger, and stir for 5 minutes. Pour in the water or vegetable stock and the celery seed. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 15 minutes.

  • Add the millet, chilies, broccoli stems, tomato, mushrooms, spices and herbs. Bring to a boil again, reduce the heat to low, cover, and simmer for another 20 minutes or until the millet is cooked.

  • Now add the broccoli florets, tamari, salt, black pepper, and peas. Stir in the lime juice and continue to simmer for another 10 minutes. Taste for seasoning.

  • Serve hot and garnish each bowl with a scattering of chopped fresh parsley.

Makes 6 to 8 servings

millet soup


Anonymous said...

realy nice interesting recipe...never had millet in a soup before...looks great

Anonymous said...

What a lovely recipe. It's so rare to find interesting uses for millet - so I rarely use it. Thanks for posting this.

Wendy said...

As Kathryn said, millet recipes are hard to come by. This sounds wholesome and delicious. A must-try.

Chef Jules said...

Hello, Lisa! This (as do all your recipes) looks very tempting. Almost makes me wish for some cool, crisp, fall weather. Soup season's just around the corner and this one's on my "must try" list. Thank you! Lovely blog. I will return when I can peruse at my leisure!

Lisa Turner said...

Thanks for your comments here Chef Jules. I look forward to checking out your blog regularly in future.

Unknown said...

This looks fantastic. I'll be making it on Tuesday. Have enough of my last soup (lentil with spinach) to last until then. Thank you for an interesting recipe for a little used grain, at least little used in my house!

Lisa Turner said...

Millet is one of my favorites and it's been a while since I have used it. Shame that, but it makes this soup shine. Certainly millet has captured my attention again.

Marie said...

I am adding more grains to my diet, so looking for great recipes using them. This soup looks delic!