Remember those Cheddar Pumpkin Scones I posted about yesterday? No? Let me help you out.
Remember when I said they were great served up with a bowl of homemade soup?
Did you wonder what kind of homemade soup I was talking about?
Can you guess what it is?
Well, it’s your lucky day, because I’m gonna share the recipe with you now. Hurray!
Sweet Potato, Okra, and Millet Gumbo
serves 6 – 8
Don’t let the long ingredient list scare you – other than a lot of chopping, this soup is a snap to put together, even on a week night. This vegetarian gumbo features millet in place of the traditional rice to cut down on cooking time. Feel free to substitute any vegetables you have around, but try not to leave out the okra – it’s what makes the gumbo!
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 green pepper, diced
- 3 cups fresh or frozen okra, chopped
- 2 tbsp whole wheat flour
- 1 small sweet potato, peeled and cubed
- 28 oz can diced tomatoes
- 1 cup frozen corn
- 1/2 cup millet
- 4 cups vegetable stock
- 1 bay leaf
- 3 cups baby spinach
- salt & pepper to taste
1. In a large pot or Dutch oven, heat oil over medium heat. And get all those veggies prepped and ready.
2. Add onion and garlic, and sauté a few minutes. Then add carrot, celery, green pepper, and okra, and sauté another few minutes.
3. Sprinkle flour over vegetables, and cook for a few minutes until golden brown.
4. Add sweet potato, tomatoes, corn, millet, vegetable stock, and bay leaf. Bring to a boil, cover, and simmer for 30 min until the millet is cooked.
5. Stir in baby spinach to wilt, and season with salt and pepper. Remove bay leaf before serving.
Note: If you can’t find okra, green beans are an acceptable substitute, but you won’t get the thickening power that okra gives the gumbo. And if you find the soup too thick, add another cup of stock or water.
Fall means soup making weather. Now go make yourself some gumbo!