Spiced Soup Millet

A great option when Kapha balancing and making this up in batches in advance so you have a good nutritious breakfast to reach for.

Millet isn’t too drying either so it can be a great option for balancing Pitta as well.

You will need

  • Tbsp of ground coriander

  • 1 tsp of cinnamon powder

  • Tbsp of tamarind paste

  • 8-10 ground curry leaves

  • 20 ground black peppercorns

  • 4 slices of ginger crushes

  • 4 garlic cloves crushed

  • 100g of millet

  • 1 whole fennel sliced thinly

  • 1 whole bag of washed spinach

  • 90g of frozen petit pois peas.


Method

  1. Add the ground coriander, cinnamon powder, tamarind paste, curry leaves, peppercorns, ginger, garlic in a small bowl and add 2 cups of water and mix together and set aside.

  2. In a pan add the fennel,  and ghee. Coat the fennel in the ghee and cook until it begins to get soft. 

  3. Add the petit pois and stir through.

  4. Next add the millet and lightly toast it in the cooking juices.

  5. Add the spice soup water mix and then place a lid on the pan and cook for 15 minutes on a medium heat. Keep checking and stirring.

  6. When most of the liquid has been absorbed, stir in the spinach until it is wilted. 

  7. Season with salt to taste and enjoy.

Avi Sehmbi