Easy Vegetable Soup Recipe

You think staying gluten-free is tough?  I was recently put on a diet that is actually more difficult than the celiac diet (can you believe that is possible?).  Eventually I was diagnosed with a parasite, but before that helpful diagnosis was made, the doctor told me to stick with just plain bread and cooked vegetables (I think I would have preferred the celiac diet).  Anyway, in my search for some good recipes for cooked veggies I found this great vegetable soup recipe.  Originally it called for barley, but I substituted millet for the barley so that my celiac daughter can eat it too.  It was simple and delicious so I thought I’d share it with you:

Vegetable soup recipe

1 medium zucchini
1 large onion
3 large carrots
1/2 cup millet
2-3 potatoes
1-2 Tbl. chopped dill
8 cups of water
2-3 tsp. salt
pinch of pepper

Peel and chop vegetables. Place in 3 quart pot and add water, millet, salt, pepper, and chopped dill.
Cook for 1/2-3/4 of an hour until vegetables are tender and millet is cooked.



4 Responsesto “Easy Vegetable Soup Recipe”

1. etel says:

   September 22, 2009 at 5:27 am

   Thanks.I make one similar and add celery,garlic,parsley, leeks, pumkin, sweet potato too. In Buenos Aires Argentina we get gluten free soups in bags (6) in boxes.They are fine.regards Etel
2. Tara says:

   September 22, 2009 at 11:19 am

   Sounds delish – is the dill fresh?
3. Betsy says:

   September 23, 2009 at 11:32 am

   Oh I love soup! Especially in the fall. Thanks for sharing!
4. julie says:

   September 25, 2009 at 1:11 am

   Tara – The dill I use is fresh. I am completely addicted to the smell of fresh dill!