Sunshine Soup

By Michelle R. and Sonya B. from Westport Community Schools, Westport, MA.


Sunshine Soup 

A bright and creamy tomato soup with a power punch of whole grains that adds a nutty flavor and pleasant texture.  Sunshine Soup can be served as a side dish, or a main dish for a late night snack or a early light lunch with a side of a whole wheat roll.

Nutrition Facts

Serving size: 1

From Fat.001%
From Saturated Fat.001%
From Sugar.49%
Sodium2 Mgmg


Ingredient 6 servings 50 servings
Eden Organic Millet-Whole Grain3/4 cup/6 oz6.25 cups/50 oz
Extra Light Olive Oil2 tbsp1 cup
Medium Yellow Onion-Diced1/4 cup/2 oz2 cups/16 oz
Large Clove Garlic1 tbsp2.5 tbsps
Salt1/4 tsp2 tsps
Black Pepper1/4 tsp2 tsps
Onion Powder1/4 tsp2 tsps
Liquid Hot Crushed Pepper1 tsp3 tbsps
Worchestire Sauce1/4 tsp2 tsps
Canned Diced Tomatoes3/4 cup/7 oz6 cups/58 oz
Unsalted Vegetable Stock1 cup/8 oz8 cups/66 oz
Silk Original Creamer1/4 cup/2 oz2 cups/16 oz
Canned Sweet Potatoes1/2 cup/4 oz4 cups/32 oz
Canned Sliced Carrots1/2 cup/4 oz4 cups/32 oz
Fresh Chopped Kale2 cup/16 oz16 cups/128 oz


Sunshine Soup Directions

In a sauce pan or stock pot rinse and cook millet according to package directions.

In a sauté pan wilt Kale with Olive Oil and a touch of unsalted vegetable stock. In a medium pot over medium heat add Olive Oil. Stir in onions and sauté until translucent. Add garlic and salt and pepper to taste and sauté additional two minutes. Stir in diced tomatoes and unsalted vegetable stock. Bring to a boil then reduce heat to simmer, add carrots and sweet potatoes. Cook, covered 30 minutes. Remove from heat and use hand mixer (hand blender) until smooth. Then slowly add Silk Creamer a little at a time.

To serve add 1/4 cup millet to a serving bowl, pour in tomato and put kale on top (you can also mix kale and millet in just before serving).

Pan sizes used:

26 quart pan (serves approx. 104/6 oz. servings) – used to cook the millet

40 quart pan (serves approx. – used to cook the soup

12” cast iron skillet pan - used for stir frying the kale, onions and garlic