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Millet Soup

 

209

Yield

6

servings

Prep

5

min

Cook

25

min

Ready

30

min

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

Ingredients

828 ml vegetable stock
or bouillon
118 ml millet
0.5 small cauliflower florets
cut into florets
*
1 medium carrots
coarsely chopped
1 each celery stalks
with leaves, sliced
2 each garlic cloves
minced
2.5 ml rosemary leaves
dried
*
2.5 ml thyme
dried
*
5 ml basil
dried
*
1.3 ml black pepper
freshly ground
*
355 ml mushrooms
sliced
3 each scallions, spring or green onions
with tops, finely chopped
473 ml soy milk
45 ml soy sauce, tamari
30 ml 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

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 11717% 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?

 

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