Herbal Turmeric Millet Soup

 

Ingredients

• Little millet – ½ cup
• Water or vegetable stock – 4 cups
• Turmeric powder – ½ tsp
• Fresh ginger – 1 tsp (grated)
• Garlic – 3–4 cloves (finely chopped)
• Black pepper – ½ tsp (freshly crushed)
• Carrot – 1 small (chopped)
• Beans – 5–6 (chopped)
• Spinach or moringa leaves – ½ cup (roughly chopped)
• Fresh coriander leaves – 2 tbsp (chopped)
• Curry leaves – 6–8
• Green chili – 1 (slit, optional for spice)
• Cumin seeds – ½ tsp
• Olive oil / ghee – 1 tbsp
• Salt – to taste
• Lemon juice – 1 tsp (optional, for freshness)

Method

Step 1: Cook the millet

1. Wash little millet thoroughly and soak for 10 minutes.
2. In a saucepan, add millet with 1 ½ cups water. Cook until soft and slightly mushy.
Keep aside.

Step 2: Prepare the soup base

1. Heat olive oil or ghee in a deep pan.
2. Add cumin seeds, curry leaves, garlic, and ginger. Sauté until aromatic.
3. Add chopped carrots, beans, and cook for 2–3 minutes.

Step 3: Add spices & stock

1. Add turmeric, black pepper, and salt. Mix well.
2. Pour in vegetable stock (or water). Bring to a gentle boil.

Step 4: Combine with millet

1. Add the cooked millet to the soup base and stir well.
2. Let it simmer for 8–10 minutes until flavors blend.

Step 5: Add herbs & finish

1. Stir in spinach/moringa leaves and cook for 2 more minutes.
2. Add chopped coriander leaves and a squeeze of lemon juice.
3. Serve hot.

Serving Suggestions

• Serve as a light dinner with multigrain bread or roti.
• Works beautifully as a starter for family meals.
• Can be paired with a small millet salad for a complete immunity-boosting meal.

Agrinests Tip for Customers

• For kids, blend the soup after cooking for a smooth, creamy texture.
• Add a spoon of A2 ghee before serving for extra richness and healing benefits.
• During cold/flu, increase ginger and pepper for a stronger immunity kick.