Vegetable Soup with Sorghum

As the nights get a bit cooler, it is satisfying to make a warm soup to enjoy for dinner. Soup and fall seem to go hand-in-hand. I made a few changes to a tried-and-true recipe so that it could be enjoyed as a vegetarian meal or using chicken. I added sorghum for its high fiber and protein content (it is a complete protein) rather than use noodles or rice. Enjoy this YogaLean recipe!

Base Ingredients and options:
2 cups sorghum (I use Bob’s Red Mill)
6 cups of liquid – I use 3 cups of water and 3 cups of low sodium vegetable broth
1 onion (shallot or leek can be used instead)
6 cloves of garlic
2 celery stalks
4 tbsp olive oil
4 medium potatoes or sweet potatoes
4 medium carrots
4 cups of low sodium vegetable broth
1 bay leaf
Sesame seeds for garnish
Chicken – if you wish to add as protein
OPTIONAL: Add additional root vegetables such as parsnip or rutabagas

Instructions:
• Begin by hydrating the sorghum in the 6 cups of liquid. If you put it in a covered pot on medium and stir from time to time it will take about 30 minutes to cook.
• While the sorghum is being re-hydrated cut the vegetables into small pieces (as uniform in size as possible).
• Add oil, onion, garlic, and celery to a pot and sauté for 5 minutes. Stir from time to time.
• Add remaining diced vegetables, bay leaf, and vegetable broth. Bring to a boil, turn down to simmer and cover. Cook for about 30 minutes or until vegetables soften.
• When the soup and sorghum are done, add the sorghum to the soup pot and discard the bay leaf
• Serve with sesame seeds for garnish.
• OPTION: Add chicken if you wish to add meat to the vegetarian soup. Cook the chicken separately and add to the bowl at serving time.