This is a great soup this time of year to lighten up after the holidays and prepare to enter into Kapha season when things will feel heavier due to the qualities of this time of year being cold and moist.  Millet is a great grain. It's also gluten-free.


8 cups of water

1 cups of millet

1 tsp. of rock salt (or salt to taste)

2 tsp. of curry powder

1 tsp. of ginger diced

1 onion diced

1 cup of spinach

2 scallions diced

2 celery stalks cut into small pieces

¼ cup of cilantro or parsley

1 tbs. of ghee or coconut oil


In a medium saucepan, bring all the ingredients into the pot and allow to simmer for about 5 minutes on a medium to high simmer. Then, lower the heat and cover. Let this simmer on low heat for about 50 minutes. Turn the heat off. Let the soup sit for another 5 minutes and then serve! Buon Appetite!