Welcome back to our kitchen! Today, we’re excited to share a soul-warming, deliciously savory Millet and Roasted Garlic Soup recipe. This recipe is perfect for those chilly evenings when you crave something wholesome and comforting. Millet, a nutrient-rich ancient grain, pairs beautifully with the deep, aromatic flavors of roasted garlic and fresh vegetables, making this soup a nutritious and satisfying meal.

Why Millet?

Millet is a versatile, gluten-free grain that’s rich in fiber, vitamins, and minerals. It has a mild, slightly nutty flavor, making it a perfect base for soups, salads, and more. Plus, it’s easy to cook and digest, making it an excellent choice for a variety of dietary preferences.

Ingredients:

• 1 cup millet: Rinse and drain the millet to remove any impurities.
• 1 head of garlic: Roasted to perfection, adding a deep, caramelized flavor.
• 2 tablespoons olive oil: For sautéing the veggies.
• 1 large onion, chopped: Adds a sweet, aromatic base.
• 2 carrots, chopped: For a touch of sweetness and color.
• 2 celery stalks, chopped: Adds a subtle crunch and depth of flavor.
• 6 cups vegetable broth: The liquid base that ties everything together.
• 1 teaspoon dried thyme: For an earthy, herbal note.
• 1 teaspoon dried rosemary: Adds a fragrant, pine-like flavor.
• Salt and pepper to taste: Essential seasonings to enhance the flavors.
• Fresh parsley, chopped (for garnish): Adds a fresh, vibrant finish.

Instructions:

1. Roast the Garlic:
   • Preheat your oven to 400°F (200°C).
   • Slice the top off the head of garlic to expose the cloves.
   • Drizzle with olive oil and wrap in foil.
   • Roast for 30-35 minutes until the cloves are soft and golden brown. Set aside to cool.
2. Cook the Millet:
   • In a medium saucepan, bring 2 cups of water to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the water is absorbed. Fluff with a fork and set aside.
3. Prepare the Soup Base:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
   • Squeeze the roasted garlic cloves into the pot, discarding the skins. Stir to combine.
4. Combine and Simmer:
   • Add the vegetable broth, dried thyme, and dried rosemary to the pot. Stir well.
   • Bring to a boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together.
5. Add Millet:
   • Stir in the cooked millet and let the soup simmer for another 5 minutes to heat through.
   • Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls.
   • Garnish with freshly chopped parsley for a burst of color and flavor.

Enjoy Your Hearty Soup!

This Millet and Roasted Garlic Soup is perfect for meal prep and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

We hope you enjoy this nourishing, flavorful soup as much as we do. Don’t forget to share your culinary creations with us by tagging us on social media!

Happy cooking!