Millet & Sweet Vegetable Broth


  • 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.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make. Sign up for our emails to receive new product announcements, company news, and exclusive offers!