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Pureed Millet Vegetable Soup
Written by: Diane Addison - Rated 5.00 out of 5, 2 people have rated it.


Good nutritious food is essential for a well rounded, healthy lifestyle. Healthy cooking can be creative, fun, beneficial and most important, delicious. My name is Diane Addison. I have enjoyed cooking since the age of five. For the past twenty years I have enjoyed cooking and teaching natural healing and gourmet cuisine. I know many people would just love to spend all day in the kitchen cooking up a storm but just don't have the time because of their busy lifestyle. Here's a great recipe for a huge pot of soup that is like a meal in one and you can enjoy it for several days. Please keep in mind that my recipes are only guidelines. You can use any combination of vegetables you like. One thing that is very important is that when you are at the market, please choose grains and vegetables that are grown organically without the use of chemical herbicides and pesticides.
 
Pureed Millet Vegetable Soup
 
In a large stainless steel or cast iron enamel pot (NOT ALUMINUM), about 4-5 quarts, place one cup of millet.  Fill with water to cover the millet. Gently swirl the millet and water around with a wooden paddle. Pour the water out and repeat until the rinse water is clear. This process is to clean the millet. It usually takes two to three times. After the water is all drained out, add two tablespoons of extra virgin olive or safflower oil to the millet and roast on a medium flame for five minutes or until you notice a nutty aroma. Then, fill your cooking vessel 2/3 the way with filtered or spring water. Turn the flame to high until it comes to a boil. Then you can lower the flame to simmer. Add a piece of wakame sea vegetable, 5 soaked and diced shiitake or 2 maitake mushrooms, 1 onion, 1 carrot, 1 small kabocha, 1 small or 1/2 large green cabbage and 1/2 to 1 teaspoon sea salt. Cook until the vegetables are just tender. Add several stocks of baby bok choy, or part of a large one. Next, dilute 1/4 cup of kudzu in 1/2 cup of cold water and add to the soup. Simmer and stir for two minutes. Now dilute miso (to taste) with some soup broth and add it back to the soup. Keep in mind that 1/2 to 1 teaspoon of miso is adequate for each serving. After adding the miso only simmer for one minute. Do not let the soup boil because the beneficial enzymes in the miso may be diminished. Let the soup cool down then puree in a hand food mill or a food processor. Garnish with either thinly sliced scallions, basil or cilantro. The leftover soup can be placed in pint sized jars and put into the frig for later. Enjoy any time of the day. I love it with a piece of steamed, non-yeasted flax/sunflower bread with either a little good olive or flax oil on it. This soup is just as good without roasting the millet in oil. Keep in mind that too much of even good fat is not the best for your health. If your health condition permits, a small amount of good oils such as flax, olive, sesame, safflower, etc.consumed on a daily basis are actually rich sources of linoleic acid, vitamin E, and the essential omega 3 and 6 fatty acids.
 
To your good health, Diane 



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