Hearty Cabbage and Carrot Millet Soup

1.Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes.

2.Stir in the minced garlic and cook for another 1 minute, until fragrant.

3.Add the diced carrots and cook for 3-4 minutes, stirring occasionally.

4.Add the chopped green cabbage and cook for 5 minutes, stirring to combine and slightly wilt the cabbage.

5.Pour in the vegetable broth, then add the rinsed millet, dried thyme, bay leaf, salt, and pepper. Stir well to combine.

6.Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the millet is tender and the vegetables are soft.

7.Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Stir in lemon juice if using, for a touch of brightness.

8.Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread if desired.