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

MILLET-CAULIFLOWER SOUP

Millet-Cauliflower Soup image

not set

Provided by BigOven Cooks

Categories Soups, Stews and Chili

Time 1h

Yield 16

Number Of Ingredients 22

Ingredients

1 c Water
1/2 ts Ground celery seed
1/2 ts Chervil
1/2 ts Mint
1/2 c Nutritional yeast
1 1/2 c Water
1 Bay leaf
1 Green pepper; chopped
1/2 c Millet
3 Celery stalks; chopped
1/2 ts Basil
2 tb White miso
1 lg Carrot; grated or chopped
1 sm Onion chopped
2 Garlic chopped
2 tb Dry vegetable soup base
2 tb Oil, plus oil for sauteing
1/2 ts Thyme
Salt to taste
6 c Water
1 md Head of cauliflower
3/4 c Raw cashews

Steps:

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

Nutrition Facts : Calories 93 calories, Fat 3.74259234267035 g, Carbohydrate 11.5704987463218 g, Cholesterol 0 mg, Fiber 2.63860458682349 g, Protein 4.83438922064184 g, SaturatedFat 0.710701675328656 g, ServingSize 1 1 Serving (100g), Sodium 72.7430655882919 mg, Sugar 8.93189415949834 g, TransFat 0.289232290298945 g

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