Spinach Soup with Green Peas and Millet

Spinach is one of first vegetables to show up in our garden in spring. Spinach is a true superfood – it’s packed with so many healthy qualities, itís hard to list them all! Spinach is high in niacin, zinc, protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.

This nutritious, comforting and soothing, yet light, emerald-green vegetable soup possesses blood and liver cleansing properties which makes it an enjoyable addition to your spring cleansing routine!

Spinach Soup with Green Peas and Millet

Serves 6-7
  • 3 quarts (or 12 cups) Water
  • 1/2 cup Millet
  • 2 Bay Leaves
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Coriander Powder
  • 1 tablespoon Ghee
  • 1/2 medium Onion, chopped
  • 2 medium Carrots, chopped
  • 2 medium Potatoes, cut in small cubes
  • 1 cup Green Peas
  • 3 cups (packed) Spinach
  • Salt to taste
  • Freshly Ground Black Pepper to taste
  • Freshly Squeezed Juice of 1 Lime, or to taste
  1. In a saucepan, bring 3 quarts water to a boil over high heat. Add the millet, bay leaves, turmeric, and coriander. Reduce the heat to medium-low, cover with a lid leaving an opening, and simmer for 20 minutes or until the millet is cooked.
  2. Meanwhile, in a skillet over medium heat melt the ghee. Add the onions. Stir for 2-3 minutes.
  3. Add the carrots. Sautee, frequently stirring, for a couple of minutes.
  4. Add the potatoes. Sautee, frequently stirring, for 4-5 minutes.
  5. Transfer the onions, carrots, and potatoes from the skillet to the pot. Add salt and pepper.
  6. Continue to simmer for about 5 minutes.
  7. Add the green peas. Simmer 2 minutes longer.
  8. Add the spinach, bring to a boil and simmer for 1 minute. Remove from the heat.
  9. Garnish with the lime juice.


About Larisa Litvin

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