by Karen Swan
This Winter has been a particularly cold one at MamaBake HQ and that means soup and lots of it. The addition of millet to the soup gives it a wonderful nutty flavour and replaces grains like barley for those of us that are coeliac or on a gluten free diet. The millet I use in the soup is the whole grain, so tiny little balls that look like cous cous. No soaking is required for the grain before it goes in the soup, so it’s a nifty little guy to have in your gluten free pantry.
Feel free to mix up the vegetables with what you have on hand. The second time I made it with only potato, instead of the swede and parsnip and it was great. If you want to add greens like broccoli or shredded kale, do so at the end of cooking so they don’t lose all colour and texture. If you find the millet and lentil mix soaks up too much of the liquid, making it more like a stew, top up with stock or water prior to serving.
2 Tablespoons butter
2 leeks – white part only, finely chopped.
1 parsnip – peeled and diced
2 turnips – peeled and diced
2 medium potatoes – peeled and diced
4 carrots – peeled and diced
Garlic to taste (I use a LOT of garlic, but know that it’s not everyone’s bag, so add as much or little as you like)
4 sticks celery – diced
4 sprigs fresh thyme – leaves only
2 Litres vegetable stock
2 400g tins diced tomatoes
1 cup red lentils
1/2 cup yellow split peas
1/2 cup green split peas
1/2 cup millet grains.
Salt and pepper to taste
Extra butter to taste
In a large soup pot, melt the butter over medium/high heat.
Add the first 7 ingredients and stir through the butter, sweating them off and browning them a little.
Add the stock, tinned tomatoes, thyme leaves, along with the lentils, split peas and millet and stir to combine.
Bring to the boil, then lower the heat to a gentle simmer, cover partially, and let simmer away for about 30-40 minutes or until the vegetables are cooked and the peas and millet soft. Add more stock during the cooking process if needed.
Season to taste with salt and pepper and stir through a little more butter if you like it nice and rich!
Serve garnished with some extra thyme leaves and, if you have any, some shaved parmesan cheese.
This soup freezes well. Simply decant into smaller containers, allow to cool completely, then label and freeze for up to 4 months.