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


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4 c
whole or low-fat milk
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


  • 1Combine 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).
  • 2Add 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.

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About The Mother Grain Milk Soup

Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: Polish
Dietary Needs: Vegetarian, Gluten-Free
Other Tags: Quick & Easy, For Kids, Healthy

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