Millet sprouts soup. A delicious and nutritious soup made with two types of sprouts, mushrooms and vegetables. Vegan rich creamy soup without cornflour or cream. Comforting, filling, tasty and nutritious warm bowl of this soup is perfect for winter.
You will love the taste and texture of this soup. Texture is Perfectly thick and creamy. And you don’t need to use cornflour slurry and cream to thickened the soup. Mushrooms, sweet corn and millet will make your soup thick and creamy. Its super tasty, healthy and filling. A warm bowl of soup with toasted bread and your dinner sorted.
Earlier shared some different types of easy soup recipes. You may like to try these:
Mediterranean green lentil soup
Green moong carrot spinach soup
Spinach carrot bean beet and almond soup
Ingredients used to make this delicious and healthy soup
Kodo millet – Kodo millet is highly nutritious grain.
Millets are a group a small, round whole grains grown in India, Nigeria, and other Asian and African countries. Millets are gluten-free grains that are rich in antioxidants, soluble fiber, and protein. In particular, they may lower cholesterol and blood sugar levels. Healthline
Black chickpea sprouts – How to make sprouts
Soak the black chickpea overnight. Drain the water completely. Rinse with fresh water. Cover with damp cloth or napkin for two days. After two days sprouts will be ready to use.
Black chickpea sprouts are a super healthy snack. You can enjoy these anytime with some salt lemon juice etc.
As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease. Additionally, this legume is high in protein and makes an excellent replacement for meat in many vegetarian and vegan dishes. Chickpeas aren’t just an essential ingredient in hummus or a delectable ingredient in chili. They’re also very healthy, boasting vitamins, minerals, fiber, and protein. These characteristics may support weight management, blood sugar regulation, and brain health while reducing your risk of chronic ailments like heart disease and cancer. To read more about health benefits of chickpeas click here.
White pea sprouts – Follow the same method for black chickpea sprouts to make white chickpea sprouts.
Sprouting is a natural way to increase beans’ nutritional profile, as it enhances their antioxidant content and reduces their antinutrient levels. Pea sprouts are loaded with folate, an essential nutrient for preventing heart and neural tube defects. Sprouts may offer multiple health benefits, including improved blood sugar control, reduced menopausal symptoms, and a lower risk of heart disease, anemia, and birth defects. Healthline
Sweet corn – Tender corn kernels will give a lightly sweet milky taste and creamy texture to the soup.
Corn is one of the most widely consumed cereal grains. As a good source of antioxidant carotenoids, such as lutein and zeaxanthin, yellow corn may promote eye health. It’s also a rich source of many vitamins and minerals. Source
Cabbage – Shredded cabbage used in this soup.
Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. It’s packed with nutrientswhile being very low in calories. Studies show eating cabbage may help reduce inflammation, protect the immune system, and lower blood pressure and cholesterol. Healthline
Carrot – Carrots are highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. They’re associated with heart and eye health, improved digestion, and even weight loss. Healthline
Mushroom – Mushroom will also give good texture and taste. And Mushrooms are also very nutritious.
You can’t go wrong with mushrooms. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom. Click here to read more.
Ginger – Used ginger to give a spicy kick to the soup.
Ginger is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. It’s one of the very few superfoods actually worthy of that term. Source
Coriander leaves or cilantro – Cilantro or coriander leaves will give a wonderful refreshing flavour to the soup.
Green chilli – Used very little green chilli to add a zing. You can skip or add more according to your taste.
Garlic – Add garlic according to your taste. You can add more or less as you like.
“Let food be thy medicine, and medicine be thy food.” Those are famous words from the ancient Greek physician Hippocrates, often called the father of Western medicine. Current research shows that garlic may have some real health benefits, such as protection against the common cold and the ability to help lower blood pressure and cholesterol levels. Healthline
Onion – Sauteed onion used to give flavor to the soup.
Olive oil – I have used olive oil but you can use butter or any oil of your choice.
Water – Used 4 cup water while cooking the soup and 2 cup more after blending. You can use more water to get your desired consistency. Make thick or thin according to your choice.
Salt – Add less or more salt according to your taste. Add little while cooking and taste after blending and boiling. Add more as required.
Lemon juice – Lemon juice is the secret ingredient to give a refreshing flavour to the soup. You can use little more lemon juice while serving if you want.
To make this soup first saute sliced onion with garlic and green chilli till onion becomes translucent. Add all the sprouts, vegetables, kodo millet and salt. Saute for a few minutes. Add water and cook in pressure cooker for one whistle. After one whistle reduce the heat and cook on simmer for 15 minutes. Let it cool down. Blend everything well and add more water. Let it boil again. When it starts to rolling boil reduce the heat. Cook on simmer for 10-15 minutes. Keep stirring in regular interval. Serve hot. Add more or less water to get your desired consistency.
For garnishing
Place half teaspoon boiled vegetables and millet in the middle. Sprinkle chopped cilantro or coriander leaves, ginger julienne and roasted or pan fried mushroom slices. To make mushroom slices Cut the mushroom into thin slices. Shallow fry with little oil on a pan or roast in oven or airfrier. I have used my halogen oven to roast the slices. Roasted 4 minutes and flip and roasted the other side for 3 minutes. But its optional. You can also serve the soup without mushroom slices.
Recipe
Kodo millet- 1/4 cup
Black chickpea sprouts – 1/3 cup
White pea sprouts – 1/3 cup
Sweet corn – 1/3 cup
Cabbage – 1/3 cup, shredded
Carrot – 1/3 cup, chopped
Mushroom – 1/3 cup, chopped
Ginger – 1 inch piece, julienne
Coriander leaves – 1/2 cup, chopped
Green chilli – 1 teaspoon, chopped
Garlic – 6-7 cloves, chopped
Onion -1, sliced
Olive oil – 2 tablespoon
Water – 4 cup + 2 cup
Salt to taste
Lemon juice – 1 tablespoon
Black pepper powder – 1/2 teaspoon, optional
Method
1. Wash both the sprouts well . Rinse kodo millet on a strainer. Soak the millet for 15 minutes. Chop all the vegetables.
2. Heat oil in a pressure cooker. Add chopped garlic and stir well. Now add sliced onion and green chilli. When onion becomes translucent add chopped carrot and ginger. Saute for a minute. Add both sprouts and mix.
3. Add mushrooms, sweet corn, cabbage and cilantro or coriander leaves. Saute for a minute.
4..Add soaked kodo millet. Don’t discard the water. We will add it in the soup. Add salt and mix well.
5. Add remaining water of soaked kodo millet and 4 cup water. Pressure cook for 1 whistle. After one whistle reduce the flame. Pressure cook on simmer for 15-20 minutes.
6. Let the pressure settle down on its own. Let it cool down. Reserve 1-2 tablespoon boiled vegetables and millet for garnishing.
7. Blend the soup and cook in the pressure cooker again. Add more water. Add water as require. I have used 2 cup water. When it starts to rolling boil reduce the heat. Cook on simmer for 10-15 minutes. Stir and scrap the sides in-between.
8..Add black pepper powder and lemon juice. Mix and remove from heat. Taste and adjust the seasoning. You can add more lemon juice if you want.
9. Pour the soup into the bowl. Place little boiled vegetables in the middle. Garnish with cilantro or coriander leaves, ginger julienne and pan fried or roasted mushroom slices. Serve hot.
Notes
1. Any vegetable can be used in the soup.
2. You can use any herbs of your choice.
3. You can also use any millet instead of kodo millet.
4. You can add handful chopped cilantro or coriander leaves in the soup before serving.
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