Tomato Saffron Mixed Grains Soup
 
 
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • ⅛-1/4 teaspoon saffron
  • 4 cups chicken broth
  • ½ cup spelt, soaked for at least 1 hour and drained
  • ¼ cup millet
  • 3 tablespoons quinoa
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 can (15 ouches) chickpeas, drained and rinsed
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • chopped parsley for garnish
Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Add bay leaves, paprika, cumin, saffron, spelt, broth, and 1 cup of water. Bring mixture to a boil. Lower heat and simmer until spelt is tender, about 30 minutes.
  2. Add millet, quinoa, tomatoes, chickpeas, salt, and pepper and continue to simmer until millet and quinoa are cooked and flavors have blended, about 15-20 additional minutes. Discard bay leaves. Season to taste with additional salt and pepper. Sprinkle with a garnish of parsley to serve.
Notes
adapted from Martha Stewart
Recipe by at https://dev.gatheranddine.com/tomato-saffron-soup-mixed-grains-chickpeas/