Veggie Barley and Millet Soup

There is something about having a huge bowl of chunky veggie soup when the leaves are starting to fall and the days are rainy and nights are crisp and cool!  This soup is loaded with root and cruciferous veggies which help ground us, keep us in the present here and now and give us a sense of safety and solidity.

I added barley and millet for their high fiber, vitamin and mineral profile and they are a great source of plant-based protein!

Miso contributes to the alkalizing and prebiotic benefits of this one-dish meal! 

Serves 10-12


1 leek, sliced thinly

1/2 white onion, finely chopped

2 cloves garlic, minced

2 carrots, sliced thinly

3 stalks celery, diced

1 medium zucchini, chopped in small pieces

2 medium-sized potatoes, peeled and diced in 1″ pieces

1 cup broccoli, chopped into 1/2″ pieces

1 cup cauliflower, chopped into 1/2″ pieces

3 tbsp coconut oil (avocado oil or butter are good too)

1/3 cup each barley and millet

8-9 cups filtered water

2 tbsp aged miso (dark brown)

1 tsp sea salt

2 tsp dried thyme

Fresh ground pepper to taste


  1. Melt oil in a large 6L pot.  Add onion, garlic and leek and saute for 5 minutes.
  2. Add the rest of the ingredients, except the sea salt, thyme and pepper, and bring to a boil.
  3. Reduce heat to a simmer and cook for 20-30 minutes.
  4. Season according to your taste buds and enjoy!
  5. This will freeze in glass jars for up to 1 month.  Do not fill to the top of the jar, allow a 2″ space and fill only when soup is warm not boiling hot.
  6. It will also keep in the fridge for up to 5-6 days.