Millet and Vegetable Soup Recipe

Quinoa, millet and vegetables
Getty Images
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
156 Calories
5g Fat
26g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 156
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 587mg 26%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 14%
Total Sugars 9g
Protein 3g
Vitamin C 17mg 83%
Calcium 67mg 5%
Iron 1mg 8%
Potassium 415mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for millet and vegetable soup hits the spot on a cool day and can be a one-pot meal. We often have soup for breakfast during the cooler months, and this makes an excellent savory breakfast option. You can vary the vegetables according to what you have on hand, or your mood, but make sure you always use the base of carrot/celery/onion. Toasting the millet adds another layer of flavor to the soup.


  • 2 tablespoons olive oil

  • 1 sweet onion, chopped

  • 1 stalk celery, chopped

  • 2 carrots, chopped

  • 1 leek, chopped

  • 1 turnip, peeled and chopped into bite-sized chunks

  • 1 sweet potato, cut into bite-sized chunks

  • 1 bay leaf

  • 2 sprigs thyme

  • 1 quart vegetable stock

  • 2 cups water

  • 1 cup millet

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • Italian parsley, chopped, for garnish

  • Extra-virgin olive oil, for serving, optional

Steps to Make It

  1. Warm the olive oil over medium heat in a soup pot. Add the chopped onion, celery, carrots, and leek, and cook 5 minutes, until the onion is translucent.

  2. Add the turnip, sweet potato, bay leaf, thyme, stock and water, and two pinches of sea salt. Bring to a boil, cover, reduce heat, and cook 15 minutes.

  3. While the soup is cooking, heat a small skillet over medium heat. Add the millet to the pan and toast for 5 minutes, stirring frequently, until the millet is golden and gives off a nutty fragrance.

  4. Add the millet to the soup and cook an additional 20 minutes, until the millet and vegetables are tender. Remove and discard the bay leaf and thyme branches. Adjust the seasoning to taste and serve, garnished with chopped parsley and a drizzle of olive oil.


  • Add a couple of cups of chopped plum tomatoes (fresh or canned) for a heartier broth and a bit more body. You can also substitute chicken stock for the vegetable stock.
  • Add chopped green beans or kale in the last 10 minutes of cooking. If you prefer spinach, add it just before serving; it only takes a minute to steam down into the soup.
  • For added protein, add a can of drained white beans or chickpeas, or 2 cups of shredded cooked chicken for meat eaters.​