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Millet soup
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3 1/2
| cup | Vegetable stock or bouillon | | 1/2
| cup | Millet | | 1/2
| small | Cauliflower | | | -- cut into florets | | 1
| med | 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) |
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Procedures:
| 1 | Put the stock and millet in a large pot. | | 2 | Bring to a simmer over medium heat, cover, and cook for 12 minutes. | | 3 | Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. | | 4 | Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes. | | 5 | Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes. | | 6 | Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. | | 7 | Serve immediately. |
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