Millet-cauliflower Soup Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil, plus oil for sauteing
1/2 cup: Millet,
1 1/2 cup: Water,
3: Celery stalks, chopped
1: Green pepper, chopped
1 small: Onion, chopped
2: Garlic cloves, chopped
1 large: Carrot, grated or chopped
6 cup: Water,
1 medium: Head of cauliflower, very coarsely chopped
1: Bay leaf,
2 tbsp: Dry vegetable soup base,
1/2 tsp: Basil,
1/2 tsp: Mint,
1/2 tsp: Chervil,
1/2 tsp: Thyme,
1/2 tsp: Ground celery seed,
2 tbsp: White miso,
3/4 cup: Raw cashews,
1 cup: Water,
1/2 cup: Nutritional yeast,
Salt, to taste
Directions:
Heat 2 tablespoons oil in a soup pot and toast millet until golden
brown and beginning to pop. Remove from heat, add 1-1/2 cups water,
bring to a boil, and simmer for 20 minutes. In a medium skillet, heat
oil and saute celery, green pepper, onion, garlic, and carrot until
onion is translucent. To millet pot add 6 cups water (for thick
soup), cauliflower, bay leaf, sauteed mixture, soup base, and herbs
and celery seed. 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.
Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for
you by Karen Mintzias
Source from luhu.jp
brown and beginning to pop. Remove from heat, add 1-1/2 cups water,
bring to a boil, and simmer for 20 minutes. In a medium skillet, heat
oil and saute celery, green pepper, onion, garlic, and carrot until
onion is translucent. To millet pot add 6 cups water (for thick
soup), cauliflower, bay leaf, sauteed mixture, soup base, and herbs
and celery seed. 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.
Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for
you by Karen Mintzias
Source from luhu.jp