Serves: 6 |
Prep Time: 10 minutes |
Cook Time: 40 minutes
Ingredients
- 1 tsp Eden Extra Virgin Olive Oil
- 1/4 cup small diced onion
- 1 cup Eden Millet, washed
- 6 cup water
- 1/4 cup organic sweet corn
- 1/2 cup winter squash, (buttercup, butternut, delicata, sweet dumpling or Hokkaido pumpkin), cubed
- 1/4 cup small diced celery
- 2 Tbsp Eden Shiro Miso, pureed with 3 T. water
or 1/2 tsp. Eden Sea Salt - 1/4 cup minced parsley, for garnish
Directions
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.
Nutritional Information
Per serving - 130 calories, 2 g fat (14% calories from fat), 5 g protein, 26 g carbohydrate, 3 g fiber, 0 mg cholesterol, 154 mg sodium