Foxtail Millet Soup Recipe – Quick & Easy Vegetable Millet Soup

Last Updated on 2 months by Neha Deshmukh

Foxtail Millet Soup Recipe – Quick & Easy Vegetable Millet Soup

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s packed with goodness and comes together quickly! I stumbled upon foxtail millet a few years ago, and I’ve been obsessed ever since. This soup is one of my go-to recipes when I want something healthy, satisfying, and easy to make – perfect for a cozy night in or a light lunch. It’s a little different from the dals and curries we usually make, but trust me, it’s a delicious change of pace!

Why You’ll Love This Recipe

This foxtail millet soup is a winner for so many reasons. It’s incredibly nutritious, ready in under 30 minutes, and super versatile. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a gentle, nourishing meal that’s perfect for all ages.

Ingredients

Here’s what you’ll need to whip up this delightful soup:

• ½ cup foxtail millet (approx. 115g)
• 1 ½ cups water (360ml) + ½ cup water (120ml) – more if you prefer a thinner consistency
• ¼ cup mixed vegetables (beetroot, carrot, beans) (approx. 30g) – feel free to get creative!
• 2 tablespoons onion, chopped (approx. 20g)
• 2 cloves garlic, minced
• ½ teaspoon pepper powder (approx. 2.5g)
• ¼ teaspoon oregano (approx. 1g)
• ½ cup milk (120ml) – I prefer whole milk for a creamier texture
• 2 teaspoons oil (approx. 10ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Foxtail Millet: A nutritional powerhouse (more on that below!). Make sure to rinse it well before using.
• Mixed Vegetables: I love using beetroot, carrot, and beans for a pop of color and flavor. But honestly, whatever seasonal veggies you have on hand will work beautifully. Peas, corn, or even spinach are great additions.
• Oil: I usually use a neutral oil like sunflower or canola for this soup. But a teaspoon of ghee adds a lovely richness if you’re feeling fancy!
• Spices: The oregano might seem a little unusual in an Indian-inspired soup, but it adds a lovely herbaceous note that complements the vegetables and millet. Don’t skip it!

Foxtail Millet: A Nutritional Powerhouse

Foxtail millet, or kangni as it’s known in some parts of India, is an ancient grain that’s making a comeback – and for good reason! It’s gluten-free, packed with protein and fiber, and a good source of iron and magnesium. It’s also relatively easy to digest, making it a great choice for everyone.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the foxtail millet a good rinse under running water until the water runs clear. This helps remove any bitterness. Then, drain it and set it aside.
2. Heat the oil in a pressure cooker over medium heat. Add the chopped onions and minced garlic, and sauté until they turn lightly golden brown and fragrant.
3. Now, toss in the mixed vegetables and sauté for about 5 minutes on low heat. You want them to soften slightly and lose their raw aroma.
4. Season with salt, pepper powder, and oregano. Give everything a good stir and cook for another 2 minutes, letting the spices bloom.
5. Add the rinsed millet to the cooker, then pour in 1.5 cups of water. Secure the lid and pressure cook for 5 whistles on medium-low heat.
6. Once the pressure has released naturally (this is important!), open the cooker carefully. Let the mixture cool down a bit, then add the remaining ½ cup of water.
7. Stir in the milk and blend the soup using a hand blender until it’s smooth and creamy. If you don’t have a hand blender, you can mash it well with a ladle.
8. Serve hot, garnished with an extra sprinkle of pepper powder.

Expert Tips

• Don’t overcook the millet! It should be soft but still have a little bit of texture.
• If the soup is too thick, add a little more water until you reach your desired consistency.
• For a richer flavor, you can sauté a small piece of ginger along with the onions and garlic.

Variations

• Vegan Adaptation: Simply substitute the milk with your favorite plant-based milk, like almond or soy milk. Coconut milk would also be delicious!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
• Spice Level Adjustment: If you like a little heat, add a pinch of red chili powder or a finely chopped green chili along with the other spices.
• Quick Weekday Version: If you’re short on time, you can skip the pressure cooking and simmer the soup in a pot for about 30-40 minutes, or until the millet is tender.

Serving Suggestions

This soup is lovely on its own, but it also pairs well with a side of whole-wheat bread or a simple salad. My kids love it with a sprinkle of grated cheese on top (a little indulgence!).

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just be aware that the texture might change slightly after freezing.

FAQs

What are the health benefits of foxtail millet?

Foxtail millet is incredibly nutritious! It’s a good source of protein, fiber, iron, and magnesium. It’s also gluten-free and easy to digest.

Can I use other vegetables in this soup?

Absolutely! Feel free to experiment with different vegetables based on what you have on hand or what’s in season.

Can this soup be made ahead of time?

Yes, you can definitely make this soup ahead of time. It actually tastes even better the next day!

What if I don’t have a pressure cooker?

No problem! You can simmer the soup in a regular pot for about 30-40 minutes, or until the millet is tender.

Is foxtail millet suitable for diabetics?

Yes, foxtail millet has a low glycemic index, making it a good choice for people with diabetes. However, it’s always best to consult with a healthcare professional for personalized dietary advice.