Millet Soup Recipe

Step 1

Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.

Step 2

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.

Step 3

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

Step 4

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

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Things You'll Need

  • 3 1/2c Vegetable stock or bouillon
  • 1/2c Millet
  • 1/2sm Cauliflower
  • -- cut into florets
  • 1md Carrot; coarsely chopped
  • 1 Celery rib, with leaves
  • -- sliced
  • 2 Garlic cloves; minced
  • 1/2ts Dried rosemary
  • 1/2ts Dried thyme
  • 1ts Dried basil
  • 1/4ts Freshly ground black pepper
  • 1 1/2c Sliced mushrooms
  • 3 Green onions, with tops
  • -- finely chopped
  • 2c Soy milk
  • 3tb Tamari
  • 2tb Nutritional yeast flakes
  • -- (Optional)

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