• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Millet-Cauliflower Soup

  • Recipe Submitted by on

Category: Soups, Vegetarian

 Ingredients List

  • 2 tb Oil, plus oil for sauteing
  • 1/2 c Millet
  • 1 1/2 c Water
  • 3 Celery stalks; chopped
  • 1 Green pepper; chopped
  • 1 sm Onion; chopped
  • 2 Garlic cloves; chopped
  • 1 lg Carrot; grated or chopped
  • 6 c Water
  • 1 md Head of cauliflower
  • -- very coarsely chopped
  • 1 Bay leaf
  • 2 tb Dry vegetable soup base
  • 1/2 ts Basil
  • 1/2 ts Mint
  • 1/2 ts Chervil
  • 1/2 ts Thyme
  • 1/2 ts Ground celery seed
  • 2 tb White miso
  • 3/4 c Raw cashews
  • 1 c Water
  • 1/2 c Nutritional yeast
  • Salt; to taste


Heat 2 tablespoons oil in a soup pot and toast millet until golden brown
and beginning to pop. Remove from heat, add 1-1/2 cups water, bring to a
boil, and simmer for 20 minutes. In a medium skillet, heat oil and saute
celery, green pepper, onion, garlic, and carrot until onion is translucent.
To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf,
sauteed 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.

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