Yam Millet Soup

A nice sweet, rich warm-weather soup. A light amount of miso will make the soup come out sweet; more miso makes the soup salty.

• 1 large yam, cut in cubes
• 2 in piece kombu or kelp
• 1/2 cup millet
• 4-6 cups water

• 1-2 tbsp sesame or peanut oil
• 1 tsp chopped ginger
• 1/2 diced onion

• 1 tbsp light miso - adjust to taste

Combine the first group of ingredients, bring to a boil, and simmer for about 40 minutes to an hour, until the millet is very soft. If you want a smoother texture, use a hand egg beater on the mix.

Saute the ginger and onion in oil until onion is translucent, and add to soup. Add miso to taste. (The miso will dissolve more easily if you stir it with a little bit of cold water before adding it to the soup.

Variations

• season with allspice or cinnamon
• add 1 tbsp tahini to make the soup creamier
• add other root veggies - carrot, parsnip, turnip