Millet Soup

IMG_4837-001Country of Origin: Austria, translated from German by Raffaela Bubner

Easy to make and is great to enjoy on rainy and cold days. It makes a big pot of a fine soup, especially with fresh vegetables and herbs.

Total Time: 20 min (cooking time: 20 min, preparation time: 10 min)
Yield: 3-4 servings
Difficulty: Easy

2-3 tbsp millet
34 oz (4,2 cups) water
2 vegetable stock cubes
½ carrot
piece of celery root
½ tsp herbs of Provence
pinch of (herbal) salt
chives (fresh, dried or frozen)

Variation: Make it heartier by adding any other veggies you may have at home (mushrooms, onions, bell peppers etc.)


1 Rinse the millet briefly under hot water.  Dissolve the vegetable stock cubes in hot water and place it together with the millet, the herbs of Provence and a bit of salt in a pot.

2 Set the millet to medium high heat and keep it for about 5 minutes boiling before you reduce the heat again to a lower level. Grate the carrot and the celery finely and add it to the soup.

3 Leave the soup to simmer for another 10 minutes before you take it off the heat. Season the soup and sprinkle it with chives before serving. Fresh baked baguette will go perfectly with the dish and will leave you with a pleasantly warm stomach.

Cooking Tips

! In addition to the carrot and the celery you can also add peas, leek or any other vegetable that is to your liking in a vegetable soup. However, consider that the cooking time should be extended if you add peas or other, bigger pieces of vegetables.

! A millet soup is also a great soup to soothe stomach upsets and is in general a great warm dish for your well-balanced diet.


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