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Millet Soup Recipe

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings2
AuthorSharmilee J

Ingredients

  • ½ cup foxtail millet
  • 2 cups water
  • ¼ cup mixed vegetables beetoot, carrot, beans
  • 2 tablespoon big onion
  • 2 cloves garlic roughly chopped
  • ½ teaspoon pepper powder
  • ¼ teaspoon oregano
  • ½ 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 ½ 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.
Nutrition Facts
Millet Soup Recipe
Amount Per Serving (150 ml)
Calories 286 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 7mg2%
Sodium 46mg2%
Potassium 277mg8%
Carbohydrates 45g15%
Fiber 6g25%
Sugar 3g3%
Protein 9g18%
Vitamin A 1467IU29%
Vitamin C 4mg5%
Calcium 103mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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