The Mother Grain Milk Soup

Anna B.


This calcium-rich soup is a fabulous way to start a day. It's easy to make and gluten-free alternative to a bowl of sugary cereal. My four-year-old loves it!


★★★★★ 1 vote

5 Min
10 Min
Stove Top


  • 4 c
    whole or low-fat milk
  • 1
    vanilla bean, split lengthwise and seeds scraped
  • 1 c
    dry quinoa elbows or shells pasta (or substitute whole wheat pasta)
  • 1/4 tsp

How to Make The Mother Grain Milk Soup


  1. Combine milk and scraped vanilla seeds in a medium saucepan. Place it over medium-low heat, and bring the milk mixture to a gentle boil (little bubbles will begin to form along the edges of the pot).
  2. Add the pasta and cook according to the package directions, or remove the pot from heat 1-2 minutes before recommended cooking time and let it
    stand for about 5 minutes, covered, in order to allow pasta finish cooking in an energy-saving way.

Printable Recipe Card

About The Mother Grain Milk Soup

Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: Polish
Dietary Needs: Vegetarian Gluten-Free

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