- 1 cup millet, washed and drained
- 1 tbsp. natural soy-based butter spread
- 1 cup onion, diced
- ¼ cup carrots, sliced into thin rounds
- ½ cup butternut squash, diced
- ½ cup cabbage, cut into thin strips
- 6 cups purified water
- One 1-inch piece kombu (a thick, dark-green seaweed)
- ¼ tsp. sea salt
Heat millet in large saucepan over medium-high heat. Stir occasionally with wooden spoon; roast for 5 minutes. Set aside. Add natural butter substitute to large saucepan over medium-high heat. Add onion; cook 1 minute. Add carrots; cook for additional 1 minute. Add butternut squash and cabbage; cook 2 minutes. Add water, millet and kombu; bring to a boil. Reduce heat to medium-low; cook 30 minutes. Turn off heat. Add sea salt and serve. Serves 6-8.
Tip: This soup is made with cabbage, which contains beneficial disease-fighting nitrogen compounds called indoles.