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Recipes · Soups & stews

Millet and Vegetable Soup with Parsley Root

AI-written · not yet kitchen-tested

Millet absorbs more liquid as it stands. Add zucchini near the end so it stays intact; the water amount is intended for immediate serving.

  • Serves 4
  • Prep 15 min
  • Cook 30 min
  • Total 45 min
  • easy
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

Convert cups to grams →

  • 100 g (3.5 oz) millet
  • 200 g (7.1 oz) parsley root
  • 200 g (7.1 oz) carrots
  • 150 g (5.3 oz) zucchini
  • 100 g (3.5 oz) onion
  • 2 tbsp olive oil
  • 1300 ml (5 1/2 cup) water
  • 1 tsp salt
  • 0.5 tsp dried thyme

Method

  1. Rinse millet in a fine sieve with hot water. Peel parsley root and carrots, then dice them along with zucchini and onion.
  2. Soften onion in oil for 5 minutes. Add root vegetables, millet, water, salt and thyme and simmer gently for 20 minutes.
  3. Stir in zucchini and cook for 5 more minutes. Check that the millet is tender and serve immediately in four bowls.

Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.