Heat oil in a medium soup pot and sauté onions for 1 to 2 minutes. Add the millet and sauté another 2 to 3 minutes. Add all remaining ingredients except the miso or sea salt and parsley. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 30 to 35 minutes until the soup becomes creamy and golden. Reduce the flame to low, add the miso and simmer 2 to 3 minutes. If seasoning with sea salt, add the last 10 minutes of cooking. Serve garnished with parsley.
3g fat (16% calories from fat),