Millet-Cauliflower Soup
Yield
16 servingsPrep
5 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
millet
|
|
| 355 | ml |
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 |
|
| 1.4 | l |
water
|
|
| 1 | medium |
cauliflower florets
very coarsely chopped |
*
|
| 1 | x |
bay leaves
|
*
|
| 3E+1 | ml |
vegetable stock
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
mint leaves
|
*
|
| 2.5 | ml |
chervil
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
celery seeds
ground |
|
| 3E+1 | ml |
miso paste
|
|
| 177 | ml |
cashew nuts
raw |
*
|
| 237 | ml |
water
|
|
| 118 | ml |
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.
