I usually prepare a soup every day. Eaten at the beginning of a meal, it’s a wonderful way to get our digestive juices flowing, our tummies warmed up and prepared for the rest of the meal.

Millet with sweet vegetable soup can be prepared with quinoa or rice as well. Use any of the sweet vegetables such as onion, carrot, winter squash, cabbage and root vegetables. It can be prepared in about 30 minutes, with most of that as cooking time. I like to season it with sea salt in the beginning and a little shoyu near the end. You can also add a light miso to taste at the end instead of the shoyu.

Millet with Sweet Vegetable Soup

1 medium onion, diced
1 stalk celery, diced
2 carrots, diced
1/4 cup millet, rinsed well
1 cup green cabbage
8 cups water
sea salt
2 tsp shoyu or gluten-free tamari

1.  In a large pot, layer the onion, celery, carrot and millet in that order. Pour the water down the side so you don’t disturb the layers. Sprinkle with two pinches sea salt.

2.  Bring to a boil on medium heat, then turn the heat lower to a simmer. Let cook for 15 minutes.

3.  Add the green cabbage and shoyu. Simmer for a few more minutes until the cabbage is cooked and the other vegetables are soft.


Add some vegan dumplings. Children love them and it helps to make the soup feel a little special for them.

This soup can also be made with leftover grains or millet with sweet vegetable.