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Posted: June 2, 2019
Recipe by: Yelena Strokin
Source: Cooking Melangery
This soup recipe is perfect for using dried vegetables and herbs. I love to use a dehydrator in the summer and fall when my garden gives me a wonderful harvest. Something magical about using home-dried vegetables, especially in the winter, when the earth has fallen to sleep under the snow.
Active Time
30 minutes
Total Time
1 hour
Yields
4-6

Ingredients:

  • 2 tbsp. olive oil
  • 1 yellow onion, chopped
  • 1 small cauliflower, cut into florets
  • 1 sweet potato, peeled and cubed
  • 1/2 c. corn
  • 1/2 c. dried carrots
  • 1/2 c. dried sliced mushrooms
  • 1 tbsp. dried green pepper
  • 1 c. millet (pre-soaked)
  • 6-8 c. water or vegetable stock, boiling
  • salt and ground black pepper, to taste
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • fresh herbs to serve (parsley)

Directions:

  1. 1. In a large pot sauté onions and cubed sweet potato in olive oil. Then add dried carrots, mushrooms, green pepper and mix together. Add water or vegetable stock and bring to a boil. Add millet and cook for about 15 minutes.
  2. 2. Add the cauliflower florets and corn. Season with salt, pepper, turmeric and cumin. Cook for another 10 minutes, until all vegetables are soft and millet is cooked. Serve with fresh parsley or any herb of your choice.

Images:

Vegetable Soup with Millet
Vegetable Soup with Millet
Vegetable Soup with Millet
Vegetable Soup with Millet
Vegetable Soup with Millet
Vegetable Soup with Millet
Vegetable Soup with Millet

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Vegetable Soup with Millet

Source: Cooking Melangery

  • Prep
    30 minutes
  • Total Time
    1 hour
  • Yields
    4-6

Description

"This soup recipe is perfect for using dried vegetables and herbs. I love to use a dehydrator in the summer and fall when my garden gives me a wonderful harvest. Something magical about using home-dried vegetables, especially in the winter, when the earth has fallen to sleep under the snow. "

Ingredients

  • 2 tbsp. olive oil
  • 1 yellow onion, chopped
  • 1 small cauliflower, cut into florets
  • 1 sweet potato, peeled and cubed
  • 1/2 c. corn
  • 1/2 c. dried carrots
  • 1/2 c. dried sliced mushrooms
  • 1 tbsp. dried green pepper
  • 1 c. millet (pre-soaked)
  • 6-8 c. water or vegetable stock, boiling
  • salt and ground black pepper, to taste
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • fresh herbs to serve (parsley)

Directions

  1. 1. In a large pot sauté onions and cubed sweet potato in olive oil. Then add dried carrots, mushrooms, green pepper and mix together. Add water or vegetable stock and bring to a boil. Add millet and cook for about 15 minutes.
  2. 2. Add the cauliflower florets and corn. Season with salt, pepper, turmeric and cumin. Cook for another 10 minutes, until all vegetables are soft and millet is cooked. Serve with fresh parsley or any herb of your choice.
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