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Millet Soup

Submitted by asktime

YIELD

6 servings

PREP

5 min

COOK

25 min

READY

30 min

Ingredients

3 ½

CUPS VEGETABLE STOCK
or bouillon

½

CUP MILLET

½

SMALL CAULIFLOWER FLORETS
cut into florets *

1

MEDIUM CARROTS
coarsely chopped

1

EACH CELERY STALKS
with leaves, sliced

2

EACH GARLIC CLOVES
minced

½

TEASPOON ROSEMARY LEAVES
dried

½

TEASPOON THYME
dried *

1

TEASPOON BASIL
dried *

¼

TEASPOON BLACK PEPPER
freshly ground

1 ½

CUPS MUSHROOMS
sliced

3

EACH SCALLIONS, SPRING OR GREEN ONIONS
with tops, finely chopped

2

CUPS SOY MILK

3

TABLESPOONS SOY SAUCE, TAMARI

2

TABLESPOONS NUTRITIONAL YEAST FLAKES
optional *

Directions

Put the stock and millet in a large pot.

Bring to a simmer over medium heat, cover, and cook for 12 minutes.

Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer.

Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.

Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.

Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer.

Serve immediately.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 291g (10.3 oz)

Amount per Serving

Calories 117 17% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 553mg 23%

Total Carbohydrate 7g 7%

Dietary Fiber 3g 13%

Sugars g

Protein 11g

Vitamin A 44% • Vitamin C 6%

Calcium 16% • Iron 9%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber