Millet Soup is a wholesome and filling soup with foxtail millet and a mix of colorful veggies. Its creamy, mildly spiced flavor and high nutrition have made it one of the best breakfast or light dinner soups. It is so simple to make and a way of incorporating millet into your diet. The smooth millet and veggies make the soup pleasant in texture; every sip is so creamy, tasty and satisfying.
This is one of my favorite soups. I prefer making this when it’s a cold morning and I want something light yet filling. The millet’s earthy flavor complements the veggies sweetness and a bit of pepper. This is one of our favorites, and I usually make it hot and top it with fresh herbs. This soup keeps you full for a long time and is a healthy twist on regular soups.
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About Millet Soup
Foxtail Millet Soup is a healthy and comforting soup made with foxtail millet, a mix of fresh vegetables, herbs and spices. This soup is naturally creamy and filling, making it an excellent choice for breakfast, lunch, or a light dinner. The mild flavors of millet blend well with the sweetness of cooked vegetables, creating a soothing and wholesome bowl.
Millets are an excellent choice for those who are sensitive to gluten because they are free of gluten and high in minerals like calcium and iron. The high dietary fiber content of millet may promote a healthy digestive system and decrease cholesterol, both of which can improve heart health. This makes them an excellent complement to any diet, and health professionals and nutritionists regularly suggest them.
The flavor is simple but lovely. The millet has a gentle taste that mixes perfectly with the sweetness of the cooked veggies. A few mild spices and herbs give it a nice smell without being too strong. It’s light, easy to digest, and something both kids and grown-ups can enjoy. You can eat it plain or toss fresh herbs on top for a little extra zing.
I made this soup one day when some random veggies were left in the fridge. I wanted to do something healthy and figured playing with my new hand blender would be a fun chance. It came out so good! I served it hot for breakfast; my family couldn’t get enough. It’s one of our favorite go-to meals when we want something quick, light, and full of goodness.
Millet Soup Ingredients
- Foxtail millet – Gives the soup a creamy texture and mild, nutty flavor. It is a healthy alternative to rice and wheat.
- Mixed vegetables (carrot, beetroot, beans) – Add colour, natural sweetness, and vitamins and minerals to the soup.
- Big onion – Adds mild sweetness and depth of flavor to the soup base.
- Garlic – Brings a gentle aroma and enhances the overall taste of the soup.
- Pepper powder – Adds a mild heat and warmth, balancing the sweetness of the vegetables.
- Oregano – Gives a light, herby flavor that makes the soup more aromatic and tasty.
- Milk – Makes the soup creamy and smooth; you can skip it for a dairy-free version.
- Oil – Used for sautéing the vegetables, adds light richness to the soup.
- Water – Helps cook the millet and vegetables and gives the soup the right consistency.
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How to make Millet Soup Step by Step
1.Rinse the millet well, drain water and set aside. Chop the vegetables and make it ready. To a pressure cooker heat oil – add onion, garlic and sauté till slightly browned.
2.Then add the vegetables and sauté for 5 minutes in low flame till raw smell leaves. Now add required salt, pepper and oregano and sauté for 2 minutes.
3.Add the millet and give a quick stir. Add 1 and 1/2 cups of water.
4.Pressure cook for 5 whistles in low medium flame. Once pressure releases open and cool down completely. Then add water.
5.Then add milk. Mash it well with a ladle. I used my electric blender to blend it
Serve hot with a generous sprinkle of pepper powder.
Expert Tips
- Use fresh vegetables – Fresh veggies have the best taste and nutrition; you can use frozen veggies if that’s what you have.
- Soup thickens as it cools – Add hot water or milk before serving if the soup becomes too thick.
- Mash or blend – Use a hand blender for a creamy soup, or just mash with a ladle for a chunky texture. You can even use a mixer to blend for a more smooth texture.
- Don’t use a mixer grinder – Blending in a mixer can make the soup too pasty and change its taste.
- Add herbs for flavour – Oregano or mixed herbs make the soup more aromatic and tasty.
- Cook millet just right – Pressure cook millet until soft, but not mushy, for the best texture. You can even use open pot to cook millets.
- Serve hot – This soup tastes best when served with a sprinkle of pepper.
Serving and Storage
Serve foxtail millet vegetable soup hot, with extra pepper or herbs if you like. It pairs well with toasted bread or a side of sprouts.
Leftovers can be stored in a closed container in the fridge for up to 2 days. If they become thick, reheat gently and add little water or milk.
FAQS
1. Can I use other millets for this soup?
You can use little millet or any other small millets if you don’t have foxtail millet.
2. Is milk necessary in this soup?
Milk makes the soup creamy, but you can skip it or use coconut milk for a vegan version.
3. Can I add different vegetables?
You can use any veggies, such as peas, corn, or spinach.
4. How do I make the soup thinner?
Add more hot water or milk before serving if the soup is too thick.
5. Can I make this soup without a blender?
Instead of blending, you can mash the cooked ingredients with a ladle for a chunky soup.
If you have any more questions about this Millet Soup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Millet Soup Recipe
Ingredients
- 1/2 cup foxtail millet
- 2 cups water
- 1/4 cup mixed vegetables beetoot, carrot, beans
- 2 tablespoon big onion
- 2 cloves garlic roughly chopped
- 1/2 teaspoon pepper powder
- 1/4 teaspoon oregano
- 1/2 cup milk
- 2 teaspoon oil
- salt to taste
Instructions
- Rinse the millet well, drain water and set aside.
- Chop the vegetables and make it ready. In a pressure cooker heat oil – add onion, garlic and sauté till slightly browned.
- Then add the vegetables and sauté for 5 minutes in low flame till raw smell leaves. Now add required salt, pepper and oregano and sauté for 2 minutes.
- Add the millet and give a quick stir. Add 1 and 1/2 cups of water.
- Pressure cook for 5 whistles in low medium flame. Once pressure releases open and cool down completely. Then add water.
- Then add milk. Mash it well with a ladle. I used my electric blender to blend it.
- Serve Millet Soup hot with a generous sprinkle of pepper powder.
Notes
- Use fresh vegetables – Fresh veggies have the best taste and nutrition; you can use frozen veggies if that’s what you have.
- Soup thickens as it cools – Add hot water or milk before serving if the soup becomes too thick.
- Mash or blend – Use a hand blender for a creamy soup, or just mash with a ladle for a chunky texture. You can even use a mixer to blend for a more smooth texture.
- Don’t use a mixer grinder – Blending in a mixer can make the soup too pasty and change its taste.
- Add herbs for flavor – Oregano or mixed herbs make the soup more aromatic and tasty.
- Cook millet just right – Pressure cook millet until soft, but not mushy, for the best texture.
- Serve hot – This soup tastes best when served with a sprinkle of pepper.
Soja Pradeep
Healthy component soup! Can you please post the picture of your handmixer and blender? I'm planning to buy it, but confused to choose the right one. Can you please suggest?
SHARMILEE J
It is Nova brand, you can check it online….It comes with a dough kneader blade ,hand mixer blade and a blender attachment
Veena Theagarajan
I made it without milk .. this version looks very creamy and tasty too
Sahana
Hi Sharmi, do you know any recipe to make millet chapathi/roti?
SHARMILEE J
No not yet