Creamy Millet Soup

 Millet sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt. It is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.

Ingredients:

1 teaspoon oil
1/4 cup small diced onion
11/2 cup washed millet
6 cup water

1 cup no-chicken powdered broth or 5 veggie bouillon cubes
1 cup organic sweet corn
1/2 cup winter squash, (buttercup, butternut, delicata), cubed
1/4 cup small diced celery

1 bunch dino kale thinly sliced
2 Tablespoons Miso pureed with 3 T. water
1/4 cup minced parsley, for garnish

1 bunch of green onions thinly sliced

salt &  freshly ground pepper to taste

1 small container of sour cream or tofutti sour cream

Directions

Heat oil in 7 qt or 5 qt soup pot and sauté onions for 1 to 2 minutes. Add the millet and sauté another 2 to 3 minutes. Add all remaining ingredients except the miso, sour cream & sea salt and parsley. Cover and bring to a simmer until clicking occurs, reduce the flame to low and simmer for 20 minutes until the soup becomes creamy and golden. Add the miso, sour cream and simmer 2 to 3 minutes. If seasoning with sea salt, add the last 10 minutes of cooking. Serve garnished with parsley.