Millet & Butternut Squash Soup
This soup makes a hearty meal for either lunch or dinner. Millet is a great source of fibre, protein and is gluten free.
Write a review
  1. 2 cups diced butternut squash
  2. 1 cup whole millet, washed and drained
  3. 10 cups water, boiled
  4. 1 cup chopped spinach
  5. 1 onion, finely chopped
  6. 2 cloves garlic, minced
  7. 2 inch piece of ginger, grated
  8. 2 bay leaves
  9. handful parsley, chopped
  10. 1 tsp. turmeric
  11. 1 vegetable stock cube
  12. 2 tsp. dried mixed herbs
  13. 1 tsp. cayenne pepper (optional)
  14. 1 tbsp. coconut oil
  15. Salt and pepper to taste
  1. In a large pan, heat the coconut oil.
  2. When hot add the chopped onion and cook until translucent.
  3. Add the chopped butternut squash, ginger, garlic and bay leaves. Cook for 1 minute, stirring so that the onions and squash don't stick to the pan.
  4. Add the millet and boiled water and turn the heat down to low.
  5. Add the turmeric, stock cube, mixed herbs and cayenne pepper to the pan then cover with a lid and allow to simmer for around 15 minutes.
  6. After 15 minutes add the spinach, parley and season with salt and pepper to taste and simmer for a further 5 minutes or until the millet is soft and the squash can be easily broken with a spoon.
  7. Serve and enjoy!
Flourish Wellbeing

Pin It on Pinterest

Share This