Recipe courtesy of Shirley Plant.

Ingredients

• 1 cup millet
• 1 butternut squash, peeled and cubed
• 1/2 cup shredded cabbage
• 4 carrots, sliced
• 1/2 turnip, peeled and cubed
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 2 tsp basil
• 1 tsp celery seed
• 1 tsp pepper
• 2 tsp sea salt
• 3 bay leaves
• 7 cups water or vegetable stock
• camelina oil

In a large soup pot cover bottom of pot with camelina oil and saute onions over medium high heat. Let the onions sweat for about 2 minutes. Add cabbage, carrots, squash, turnip and garlic and a touch more oil and stir frequently coating all the vegetables with oil. Saute vegetables for a few minutes. Add millet and stir for 1 minutes. Add water or stock and seasonings. Bring to a boil then simmer for 30 minutes. Remove bay leaves and enjoy.