Millet-Cauliflower Soup Recipe

Step 1

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.

Step 2

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.

Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for you by Karen Mintzias

Things You'll Need

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

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