The following recipe is provided by The Millet Project, a team of students and researchers at the University of California Berkeley who are united by the common causes of agricultural diversity and entrepreneurship. They are actively researching the traditions of cultivating millets and further reintroducing them into our diet.
Easy to make and perfect for cold and rainy days. A millet soup is also a great dish to soothe upset stomach and overall is a suitable warm dish for a well-balanced diet.
10 minute preparation time and 20 minutes for cooking
Country of Origin
Austria, translated from German by Raffaela Bubner
2-3 tbs millet
34 oz (4,2 cups) water
2 vegetable stock cubes
piece of celery root
½ tsp herbs of Provence
pinch of (herbal) salt
chives (fresh, dried or frozen)
Variation: Make it heartier by adding any other veggies you may have at home (mushrooms, onions, bell peppers) However, consider that the cooking time should be extended if you add peas or other bigger pieces of vegetables.
1. Rinse the millet briefly under hot water. Dissolve the vegetable stock cubes in hot water and place it together with the millet, the herbs of Provence and a bit of salt in a pot.
2. Set the millet to medium high heat and keep it for about 5 minutes boiling before you reduce the heat again to a lower level. Grate the carrot and the celery finely and add it to the soup.
3. Leave the soup to simmer for another 10 minutes before you take it off the heat. Season the soup and sprinkle it with chives before serving. Fresh baked baguette will go perfectly with the dish and will leave you with a pleasantly warm stomach.