Millet Vegetable Soup Recipe




 Millet2⁄3 Cup (10.67 tbs)
 Diced root vegetables2 Cup (32 tbs) (Such As Carrots, Celery, Onions, Leeks, Kohlrabi, Turnips, Parsnips, Celery Root)
 Mushrooms1 Cup (16 tbs), sliced
 Potato1 Medium, scrubbed and diced
 Garlic2 Clove (10 gm), minced
 Rendered chicken fat/Butter4 Tablespoon
 Stock6 Cup (96 tbs)
 Salt To Taste
 Minced parsley/Chives / green onion tops1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1750 Calories from Fat 651

% Daily Value*

Total Fat 71 g109.6%

Saturated Fat 20.6 g103%

Trans Fat 0 g

Cholesterol 56.3 mg

Sodium 2711.6 mg113%

Total Carbohydrates 208 g69.4%

Dietary Fiber 25.3 g101%

Sugars 3.2 g

Protein 61 g122.9%

Vitamin A 27% Vitamin C 101%

Calcium 11.3% Iron 65.1%

*Based on a 2000 Calorie diet


Saute millet, vegetables and garlic in rendered chicken fat until lightly browned.
Add stock, cover, bring to gentle boil, lower heat and simmer 30 minutes until millet is tender.
Season with salt and pepper and garnish with parsley.