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-> [Asian, Japanese, Soups & Stews, Vegetarian] -> [Millet-cauliflower soup Recipe] |
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Millet-cauliflower soup
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| Artist: |
_ |
| Categories: |
Asian, Japanese, Soups & Stews, Vegetarian |
| Yield: |
16 |
| Rating: |
0 |
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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
| med | 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 |
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Procedures:
| 1 | Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop. | | 2 | Remove from heat, add 1-?cups water, bring to a boil, and simmer for 20 minutes. | | 3 | In a medium skillet, heat oil and saute celery, green pepper, onion, garlic, and carrot until onion is translucent. | | 4 | To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed mixture, soup base, and herbs and celery seed. | | 5 | Simmer for 20 minutes. | | 6 | In a blender, process miso, cashews, 1 cup water, and yeast. | | 7 | Add to soup and simmer 10 minutes. | | 8 | Taste for salt and adjust consistency with more water if you like. | | 9 | Makes 2 quarts |
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