Millet-Cauliflower Soup Recipe

Name: Millet-Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 white 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

Servings: persons

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 white 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

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.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons oil, plus more for sauteing vegetables, 1/2 cup millet, 1 1/2 cups water, 3 stalks celery, chopped, and more.

Yes, Millet-Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Millet-Cauliflower Soup

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