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Millet-Cauliflower Soup

 

101

Yield

16

servings

Prep

5

min

Cook

1

hrs

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 tablespoons vegetable oil
½ cup millet
1 ½ cups water
3 each celery stalks
chopped
1 each green bell peppers
chopped
1 small onions
chopped
2 each garlic cloves
chopped
1 large carrots
grated or chopped
6 cups water
1 medium cauliflower florets
very coarsely chopped
*
1 x bay leaves
*
2 tablespoons vegetable stock
½ teaspoon basil
*
½ teaspoon mint leaves
*
½ teaspoon chervil
*
½ teaspoon thyme
*
½ teaspoon celery seeds
ground
2 tablespoons miso paste
¾ cup cashew nuts
raw
*
1 cup water
½ cup nutritional yeast flakes
*
1 x salt
to taste
*

Directions

Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop.

Remove from heat, add 1½ cups water, bring to a boil, and simmer for 20 minutes.

In a medium skillet, heat oil and sauté celery, green pepper, onion, garlic, and carrot until onion is translucent.

To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sautéed mixture, soup base, and herbs and celery seed.

Simmer for 20 minutes.

In a blender, process miso, cashews, 1 cup water, and yeast.

Add to soup and simmer 10 minutes.

Taste for salt and adjust consistency with more water if you like.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 5742% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 102mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 17% Vitamin C 12%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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