Side Pannel
Millet-Cauliflower Soup
Millet-Cauliflower Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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