Too healthy-sounding for you? I promise this soup is yummy if you have a good broth. I prefer home-made chicken broth which is extra flavorful and that is what I used in this recipe. If you have some leftover millet grits, making this soup will be even quicker. In fact, if you have some leftover chicken, add that too!
Serves 4
1 large yellow onion, chopped fine
1/4 cup ghee or coconut oil (I used ghee)
2 cups broccoli floretes
1 quart chicken broth
2 cups cooked millet grits
1/4 cup chickpea miso, mashed and mixed well in 1/3 cup of water
sea salt to taste and black pepper if desired
Saute the onion in melted ghee or coconut oil in a medium-sized soup pot over medium heat. Give an occasional stir and saute for about 5 minutes until onions are tender. Layer the broccoli over the onions and cover the soup pot. Let the broccoli steam over the onions with heat on a low setting so onions don’t burn for about 5 minutes. Add the broth and bring to a simmer. Add the millet grits and mix well. Again, bring to a simmer to thoroughly heat the millet. Keep heating until the broccoli is tender but still bright green–if you overcook the broccoli it will be a drab green color. Remove from heat and add the miso paste. Stir well. Season to taste with salt and pepper.
