Hearty Spinach & Apple soup with Millet- vegan, gluten free.

It is the season of soups, and I am loving it. Soups are easier to cook, work perfectly to spice up the autumn evenings, and provide an excellent medium to hide ingredients that my kids would otherwise not be so open to.

This hearty soup has the goodness of spinach, the yumminess of spiced green apple, and the fullness of veggies with millet. It can be a perfect weekday meal, or just a nourishing side, that is made with a super simple process.

Spinach is a perennial in my kitchen for it’s nutrition content and I love pairing it with other seasonal ingredients. Using apple with touch of cinnamon, cloves, added a hint of spicy tanginess to this soup that is subtle but enjoyable.

You can add quinoa or even rice, instead of millet. Add any veggies you have on hand in to this dish and enjoy a flavorful, nourishing and warm meal.

Hearty Spinach & Apple soup with millet

A soup that can be a meal, with spiced apples and abundant spinach along with veggies of your choice.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Course Soup

Servings 6 people

Equipment

• blender /food processor

Ingredients

  

• 2 green apples- peeled chopped
• 2 garlic cloves
• 2 cinnamon sticks
• 3 cloves
• 1 green chili slit length wise
• 1 cups baby spinach
• 1 cup vegetable broth
• 1 tsp oil of your choice

For Cooking millet and veggies

• 1 cup raw millet of your choice- soaked in water for one hour
• 1/4 cup chopped red onion
• 1 cup carrot chopped into sticks or coarsely shredded
• 3/4 cup frozen corn
• 3/4 cup green peas frozen
• 1 cup water
• 1 tsp oil
• 4 cups vegetable broth

Spices

• 1.5 Tbsp salt
• 1/2 Tbsp black pepper
• 1/2 tsp nutmeg
• 1 tsp cinnamon

Instructions

 

Apple spinach mix

• In a soup pot or wide deep heavy bottom pan, add little oil. Once hot, add the garlic, let it saute for 2 min. Then add whole cinnamon, cloves green chili, and chopped apple. Mix well and wait till the aroma of spices emanate. Then add the spinach leaves. As the spinach starts to wilt, add 1 cup broth. Wait 2 min and take the contents of the pan to a blender and blend into smooth paste. Keep it aside.
  

Cooking millet/ veggies

• In the same cooking utensil, add a bit of oil, and once hot, on medium heat, add veggies of your choice, starting with chopped onion. I used corn, carrots and peas. You can use potato, bell peppers etc,

  Saute the veggies for 3-4 min.
  
• Then drain the water from soaked millet, Add the millet to the pan. Also add 1 cup water and mix well. Let the millet cook for 6-8 min.

Bringing it all together

• Once you see the millet is half done, add the apple spinach mixture from blender into the soup pot.
  
• Add about 4 cups vegetable broth. Mix the contents well.
• Add the spices, seasonings per your preference. I added at this stage, salt , black pepper, cinnamon powder and nutmeg powder.
• Let the soup simmer for 20 min. During this time, keep stirring intermittently every 5 min or so. Once you see that millet is cooked and your desired level of consistency is achieved, turn the stove off. The consistency of the soup should be a bit runny but not dripping from the spoon.
  
• Serve the soup hot with some cashew cream or coconut cream on top. Eat it in a big bowl for a meal by itself.