Millet Cauliflower Soup Recipes

CAULIFLOWER MILLET SOUP WITH LEMON

Cauliflower millet soup with lemon image

When you want a soup that is a little more than just soup. Hearty and refreshing, it is made quickly.

Provided by Alice

Categories Soup

Time 30m

Number Of Ingredients 10

Ingredients

1/2 medium cauliflower(about 400g or 14 oz), stems cut off, chopped into florets
1 carrot (about 60-70g or 2-2.5 oz), sliced into thin disks
100g (1/2 cup or 3.5 oz) millet
1l (1 quart or roughly 4 cups) vegetable stock
120 ml (1/2 cup) whipping cream
1 egg yolk
juice from 1/2 lemon
1/8 tsp ground nutmeg
salt and pepper to taste
chopped parsley for garnish

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.

MILLET-CAULIFLOWER SOUP

Millet-Cauliflower Soup image

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

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

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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