October Unprocessed - Day 22 - Vegetable Soup

For breakfast I had the Instant Pot Steel Cut Oatmeal. Our son had a chickpea omelet with aquafaba cheddar, onions, and mushrooms from Forks Over Knives. He also had grapes.
For lunch we had a salad and vegetable soup as well as for dinner. The soup was served with Almond Paleo Bread. We replaced water for the oil in the bread.

Vegetable Soup
Ingredients:
2 carrots, diced
1 onion, diced
3 stalks of celery, diced
6 cloves of garlic, minced
1/4 tsp turmeric powder
3 large tomatoes, from our garden
6 cups of vegetable broth
1 bay leaf
pinch of ground saffron
1/4 tsp cayenne pepper
1 cup millet, toasted
1 TBS fresh thyme, from the garden or 1 tsp thyme powder
1/2 cup fresh parsley, from the garden, 3 TBS dried parsley
1 cup green beans, diced, from our garden

We sautéed the vegetables in the instant pot with vegetable broth. Then we added the millet and herbs. We used the manual setting for 10 minutes with a natural release.