Layer kombu, onion, celery, squash and millet in a soup pot. Gently add water and bring to a boil, covered. Reduce heat to low and simmer soup until vegetables are tender and millet is creamy, about 35 minutes. Remove a small amount of broth and dissolve miso. Stir into soup and simmer, uncovered for 3-4 minutes to activate enzyme activity. Serve garnished with green onions.
Winter Squash and Millet Soup
This deliciously sweet soup will relax the middle organs of the body--spleen, pancreas and stomach. And your looks? Think about how great your face looks after a vacation...ten years younger, usually. Removing constricting stress from the body will relax the face and open the body so you can breathe more deeply, oxygenating the blood and creating a smooth, line-free, relaxed, youthful face. And with celery working to help the body eliminate accumulated fluid, you can knock off a few more years...
Makes 6-8 Servings
1-inch piece kombu
1 yellow onion, finely diced
2 stalks celery, finely diced
1 cup finely diced winter squash (butternut, buttercup, kabocha)
2/3 cup yellow millet, rinsed well
5-6 cups spring or filtered water
2-3 teaspoons white miso
2-3 whole green onions, thinly sliced on a diagonal, for garnish
Step By Step Instructions: