Curried Millet-Spinach Soup Recipe

Name: Curried Millet-Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 2 cloves garlic, minced; 6 cups water; 3/4 cup raw millet, rinsed; 2 medium potatoes, scrubbed and diced; 1 large carrot, peeled and coarsely chopped; One 16-ounce can salt-free diced tomatoes, undrained; 1 teaspoon grated fresh ginger; 2 teaspoons good-quality curry powder; 1/4 teaspoon cinnamon; One 10-ounce package frozen chopped spinach, thawed; 2 tablespoons finely chopped fresh parsley; Juice of 1/2 to 1 lemon, to taste; Salt and freshly ground pepper to taste

Servings: persons

2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
6 cups water
3/4 cup raw millet, rinsed
2 medium potatoes, scrubbed and diced
1 large carrot, peeled and coarsely chopped
One 16-ounce can salt-free diced tomatoes, undrained
1 teaspoon grated fresh ginger
2 teaspoons good-quality curry powder
1/4 teaspoon cinnamon
One 10-ounce package frozen chopped spinach, thawed
2 tablespoons finely chopped fresh parsley
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium-low heat until translucent.
3
Add the garlic and continue to saute until both are golden.
4
Add the water, millet, potatoes, carrot, tomatoes, ginger, curry powder, and cinnamon.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently for 1 hour, or until the millet and vegetables are tender.
7
Stir every 15 minutes or so.
8
Stir in the spinach, parsley, and lemon juice.
9
If the soup is too thick, add a bit more water.
10
Season with salt and pepper and simmer over very low heat for another 10 to 15 minutes, then serve.
11
This soup thickens as it stands, especially after refrigeration.
12
Adjust the consistency with water as needed, then adjust the seasonings.
13
Per serving:
14
Calories: 158
15
Total fat: 4g
16
Protein: 5g
17
Fiber: 4g
18
Carbohydrate: 27g
19
Cholesterol: 0mg
20
Sodium: 50mg

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup chopped onion, 2 cloves garlic, minced, 6 cups water, and more.

Yes, Curried Millet-Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Millet-Spinach Soup

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