This millet and eggplant soup recipe makes use of Indian flavors and millet for a warm, satisfying meal. After some long hours on a train, Phil and I arrived in Amsterdam to stay with his sister.
The chill in the air left us craving soup, and a trip to the local organic farmer's market gave us lots of ideas for healthy vegan recipes.
Prep time: 15 minutes
Cooking Time: 45 minutes
Time from start to eating: 1 hour.
Makes enough for 4.
Click for video transcription
This transcription will have some mistakes because it is partially automated.
Hello and welcome to Freshly Served Healthy Vegan Recipes in Europe. I’m Heather and tonight Phil and I are in Amsterdam, we’re hanging out with Phil’s sister Haley, which is pretty exciting and we’re back at a kitchen. We haven’t had a kitchen for about two weeks so pretty exciting.
What I’m making tonight is an Indian spice soup, you can find the recipe at HealthyVeganRecipe.net and you can follow all of our travel adventures at HealthyVeganRecipes.net/Europe.
So, to start our recipe off I have got some onion, garlic and ginger sautéing into two different soup pot. One of them is going to be spicy and one of them is going to be not so spicy.
Because Adam really likes spice, I don’t! And the pot is not quite big enough for four people.
So those are getting just browned and then I’ve got some eggplants chopped up here let us sauté that next. Put some of it in one bowl, some of it in another bowl, and also to this until it’s just get soft in a little bit. And then next step I’m gonna have some cauliflower, zucchini and a carrot.
Coz the carrot is kinda going bad, it will add some nice colours into this soup and a little bit of flavour. And Oh! I’ve got this sautéing in some coconut oil because it’s really nice with the Indian flavour.
Alright! So I’ve got the eggplants in here. Take a look, the eggplant had a chance to brown a little bit. The rest of the vegetables I put in just enough so that they’ll be soften up a little bit. Then I’ve got the hot pepper (thrown over for this guy) seeds and all (If only I can handle that) but goes really nicely with an Indian dish, so that will be excellent.
Now the next thing I’m going to add in here is some salt. That’s going to helped the vegetables cooked as well as the millet that I’m going to put in shortly and then it will also brings the flavour of the dish together.
I’ve got my Indian spice mix.
That’s on the hidden section of the website, is it? - It is. Yes.
I’ve put a whole bunch of spices in here. You can go with that or do your own mix or buy premade mix but you can find my mix at HealthyVeganRecipes.net/Europe.
I’ve registered a bit of black pepper add in there and I’ll give those a stir around to coat this vegetables.
What I’m doing here is making sure that the spices are getting incorporated into the coconut oil and the vegetables juices around the vegetables before I add the water otherwise the flavour of the spices kinda get lost in there.
And then I’m going to pour my millet in here and I think about the chance at the spices as well. And you can actually let the millet toast a little bit, brings some of the flavour out of it before you add water.
And then I’m just gonna add enough water to come probably just above the level of the vegetables, some of the water will be absorbed by the millet so keep that in mind. You can make this a thick kind of stew by adding not so much water or a nice light soup by adding more water.
Then I’ll leave that to simmer for about half an hour to let the millet cook and we’ll be ready for dinner.
Hi! Do you wanna be at camera?
I guess we are Phil.
Please ask them after you head to the people.
Do you have better response?
Usually in hostel its NO!!
So this is my sister Haley and her boyfriend Adam and we’re in Amsterdam because Haley is going to school here for the next three years. – Yes.
And that’s all I have to say.
Is this gonna be in E-book? (laughing) It’s in E-book!
Do you see that?
How was that? Oh yeah!
A little video for our subscribers. Haley is a little sick.
(End of Conversation)
So it’s been simmering away here for about half an hour, the millet is really nice and soft. You can see it in here. I’ve also got it fairly thick.
The last little addition I am putting in here is some coconut oil. It brings some really nice flavour and thickness to this soup.
Is that optional?
That is definitely optional, Haley just happen to have a gigantic curtain of coconut milk in the fridge and we thought it would go perfectly.
Taste that for seasoning. Make sure you liked it. Were gonna serve this up now and we will leave you with some clips of Phil and my tripped through the mountains in our train, our own train. All to ourselves!
So we headed north from Italy to Munich and then on here to Amsterdam, things have been getting quite a bit colder so that’s why we have been craving for soup lately. So we’re ready for Indian Eggplant Soup. Enjoy!
(Video Clip Playing)