Millet Soup

Photo: flickr user Monica Arellano-Ongpin

Ingredients

3 1/2 cups 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 teaspoon Dried rosemary

1/2 teaspoon Dried thyme

1 teaspoon Dried basil

1/4 teaspoon Freshly ground black pepper

1 1/2 cups Sliced mushrooms

3 Green onions, with tops finely chopped

2 cups Soy milk

3 tablespoons Tamari

2 tablespoons Nutritional yeast flakes (Optional)

Preparation

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.

Comments

Permalink Stella
February 25, 2010

Hi! I found some organic millet in my Mom's fridge, and decided to make a soup. Mine is a little different than yours due to available ingredients, but I used your instructions and basic recipe to make my soup. Really good! Thanks

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