1 (10-ounce) package frozen spinach

3 cups uncooked millet

1 large onion

3 cloves garlic

2 potatoes

1 carrot

1 teaspoon grated ginger

½ of a lemon

2 tablespoons nut oil

1 (14- to 16-ounce) can diced tomatoes

2 teaspoons curry or garam masala (see page 41)

8 cups Roasted Vegetable Broth (see recipe on page 8)

1 tablespoon chopped parsley

Salt and pepper

Plain nonfat yogurt (optional)

• Defrost the spinach. Rinse the millet thoroughly. Chop the onion and mince the garlic. Dice the potatoes. Chop the carrot and grate the ginger. Squeeze the excess water from the spinach, and chop it coarsely. Juice the lemon.

• In a large soup pot, combine the oil, millet, onion, garlic, potatoes, carrot, diced tomatoes in their juice, ginger, curry (if using garam masala instead, do not add it yet), and broth. Bring to a boil, reduce to a simmer, and cook for 1½ hours.

• Chop the parsley and stir it into the soup, along with the spinach and lemon juice (if using garam masala, add it now). Add a bit more water if necessary to adjust the consistency. Simmer for another 10 to 15 minutes. Add salt and pepper to taste.

Serves 8

For added flavor, garnish each serving with a dollop of yogurt.