Any combination of vegetables can be used in this nourishing and spicy curried millet and vegetable soup. I used millet, but feel free to substitute quinoa instead. As with most soups, it tastes even better the next day once the flavors have had a chance to blend together. Make it up ahead of time and simply heat it up before serving for lunch or dinner the next day. The recipe yields a large pot making it an ideal soup to serve if you have lots of mouths to feed or if you want leftovers for a few days.
|Spicy Curried Millet and Vegetable Soup|
|Recipe by Lisa Turner|
Published on July 11, 2007
Warming, wholesome and nourishing millet and vegetable soup with curry spices
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