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Creamy Millet and Vegetable Soup (gluten-free)

Creamy gluten-free soup, great for lunch or dinner, very filling and nutritious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6
Author: Petra Kravos


  • 1 cup of washed millet
  • 1 sliced onion
  • 4 cloves chopped garlic
  • rapeseed oil (enough for frying onion)
  • 1 carrot (chopped)
  • 2 - 3 cups of roughly chopped cauliflower and broccoli (or just use cauliflower)
  • 2 bay leaves
  • 1 vegetable stock cube
  • at least 1 litre of water
  • chopped parsley
  • a pinch of nutmeg
  • 4 tbsp sour cream
  • 1 egg yolk
  • a drizzle of lemon
  • salt and pepper (as required)


  • Wash millet really well.
  • Heat up some rapeseed oil in a large saucepan on medium heat and fry sliced onion until soft.
  • Add chopped garlic, quickly stir and leave to cook for a few more seconds.
  • Add washed millet, 1 litre of water and then chopped vegetables.
  • Add bay leaves, stock cube and a pinch of nutmeg.
  • As millet cooks, you will notice it will absorb lots of water. Add more water as needed.
  • For additional creaminess and flavour prepare the following mix: one egg yolk, 4 tablespoons of sour cream and a little bit of lemon juice
  • Once millet and vegetables are cooked (after around 15-20 minutes), take the saucepan off the heat and add the egg yolk and sour cream mixture into the pan while stirring. Put back on the heat and cook for a few more minutes.
  • Serve with chopped parsley on top and a side salad.


To make this meal vegan, just skip sour cream and egg mixture. Instead, use a small cup of water and add 4-5 forks of gluten-free flour. Mix well until smooth. Add to the soup while it's cooking (at the end).