Millet Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Vegetable stock or bouillon,
1/2 cup: Millet,
1/2 small: Cauliflower, cut into florets
1 medium: Carrot, coarsely chopped
1: Celery rib, with leaves, sliced
2: Garlic cloves, minced
1/2 tsp: Dried rosemary,
1/2 tsp: Dried thyme,
1 tsp: Dried basil,
1/4 tsp: Freshly ground black pepper,
1 1/2 cup: Sliced mushrooms,
3: Green onions, with tops, finely chopped
2 cup: Soy milk,
3 tbsp: Tamari,
2 tbsp: Nutritional yeast flakes, (Optional)
Directions:
Put the stock and millet in a large pot. Bring to a simmer over
medium heat, cover, and cook for 12 minutes.
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.
Stir in the mushrooms and green onions, cover, and simmer until the
mushrooms are tender, about 5 minutes.
Stir in the soy milk, tamari, and yeast flakes, and bring just to a
simmer. Serve immediately.
Source: May All Be Fed - by John Robbins (including recipes by Jia
Patton and Friends) Typed for you by Karen Mintzias
Source from luhu.jp
medium heat, cover, and cook for 12 minutes.
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.
Stir in the mushrooms and green onions, cover, and simmer until the
mushrooms are tender, about 5 minutes.
Stir in the soy milk, tamari, and yeast flakes, and bring just to a
simmer. Serve immediately.
Source: May All Be Fed - by John Robbins (including recipes by Jia
Patton and Friends) Typed for you by Karen Mintzias
Source from luhu.jp