Millet Cauliflower Soup Recipes
MILLET-CAULIFLOWER SOUP
From Frances Moore Lappe's "Diet for a Small Planet". The nutritional yeast, miso, and cashews add a cheese-like umami flavor to this vegan soup.
Provided by zeldaz51
Categories Cauliflower
Time 1h5m
Yield 2 quarts
Number Of Ingredients 22
Steps:
- 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.
- In a medium skillet, heat some oil and saute the celery, green pepper, onion, garlic, and carrot until the onion is translucent.
- 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.
- 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.
Nutrition Facts : Calories 926.5, Fat 45.4, SaturatedFat 7.8, Sodium 951.6, Carbohydrate 105.2, Fiber 29.2, Sugar 15.1, Protein 42.4
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