Cauliflower Millet Soup With Lemon Recipes

CAULIFLOWER MILLET SOUP WITH LEMON

Steps:

• In a large pot bring stock to a boil and add millet. Cook for 5 minutes, partly covered with a lid, then add the cauliflower. Cook for another 5 minutes then add the carrot and let simmer for 10-15 minutes, until the cauliflower and carrots are tender and millet cooked. Remove from heat.
• Meanwhile, whisk the egg yolk, cream, lemon juice and nutmeg in a small bowl. Pour into the soup, once it's cooked. Whisk until incorporated.
• Season with salt and pepper.
• Serve immediately topped with chopped parsley.

LEMONY CARROT AND CAULIFLOWER SOUP

Steps:

• In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
• Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
• Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
• Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

MILLET-CAULIFLOWER SOUP

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.