Vegetable-Millet Soup

This week's new ingredient I've never used is millet.  It's another one of those "ancient grains" that has become trendy recently.  It's also an interesting way out of the quinoa rut.

Quick note: when using the homemade veggie stock you stuck in the freezer last week, remember to defrost it first.  Two minutes in the microwave got it halfway there.  The soup pot took care of the rest.

Even with chopping the veggies, this came together pretty quick.  Simmering the carrots does take a while if you use fresh, but the cooking time on the other ingredients is less than fifteen minutes.

*1/2 C diced onion
*2 ribs celery, diced
*2 Tb olive oil
*1 quart unsalted vegetable stock
*1 lb carrots, peeled and chopped
3/4 C dry millet
*8 oz tomato sauce
*1/2 C peas (frozen ok)
kernels from 2 ears of corn (or 1 C frozen)
salt and pepper to taste

1.  Sauté onion and celery in oil in a large soup pot over medium heat.  When tender, add vegetable stock and carrots.  Cover and simmer until carrots are very soft, about 15 minutes.

2.  In a separate saucepan, bring millet and 2 C water to a boil.  Lower heat to a simmer, cover, and cook until grain cracks, about 20-30 minutes.

3.  When carrots are soft, purée them and some of the liquid, either in the blender or food processor.  Pour back into pot.  Add tomato sauce, peas, and corn and stir to combine.  I happened to use fresh corn because it was cheap, and it really does taste different than frozen.  Plus, now I have a couple of cobs in the freezer to make a corn stock.  Simmer until the millet is done.

4.  Add millet and any remaining water to the soup and stir to distribute.  Taste and add salt and pepper.  Serve hot.

Difficulty rating  π