Millet Soup

Name: Millet Soup
Ingredients: 3 1/2 cups vegetable stock or bouillon; 1/2 cup millet; 1/2 cauliflower small, cut into florets; 1 medium carrot coarsely chopped; 1 celery rib with leaves sliced; 2 garlic cloves minced; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1 teaspoon dried basil; 1/4 teaspoon freshly ground black pepper; 1 1/2 cups sliced mushrooms; 3 green onions with tops finely chopped; 2 cups soy milk; 3 tablespoons tamari; 2 tablespoons nutritional yeast flakes Optional

15 ingredients

5 steps

Ingredients

3 1/2 cups vegetable stock or bouillon
1/2 cup millet
1/2 cauliflower small, cut into florets
1 medium carrot coarsely chopped
1 celery rib with leaves sliced
2 garlic cloves minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 1/2 cups sliced mushrooms
3 green onions with tops finely chopped
2 cups soy milk
3 tablespoons tamari
2 tablespoons nutritional yeast flakes Optional

Directions

1

Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.
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.
3

Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.
4

Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer.
5

Serve immediately.