Millet-cauliflower Soup
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- 2 tablespoons oil, plus more for sauteing vegetables
- 1/2 cup millet
- 1 1/2 cups water
- 3 stalks celery, chopped
- 1 green pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, grated (or chopped)
- 6 cups water
- 1 medium head cauliflower, coarsely chopped
- 1 bay leaf
- 2 tablespoons dry vegetable soup mix, base
- basil
- mint
- chervil
- thyme
- ground celery seed
- 2 tablespoons miso (dark miso will make the soup brown instead of creamy)
- 3/4 cup raw cashews
- 1 cup water
- 1/2 cup nutritional yeast
- salt
Recipe
- 1 heat 2 tablespoons oil in a soup pot and toast the millet until it becomes golden brown and begins to pop. remove from heat, add 1 1/2 cups water, return to heat and bring to a boil; reduce heat and simmer 20 minutes.
- 2 in a medium skillet, heat some oil and saute the celery, green pepper, onion, garlic, and carrot until the onion is translucent.
- 3 to millet pot, add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed vegetables, soup base, herbs, and celery seed, stirring occasionally so millet doesn't stick. simmer for 20 minutes.
- 4 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.
No comments:
Post a Comment