Millet Soup

Serves: 6
Total Calories: 113


3 1/2 cups vegetable stock or bouillon
1/2 cup millet
1/2 cauliflower cut into florets
1 carrot coarsely chopped
1 celery rib with leaves, sliced
2 minced
1/2 teaspoon rosemary dried
1/2 teaspoon thyme dried
1 teaspoon basil dried
1/4 teaspoon black pepper freshly ground
1 1/2 cups mushrooms sliced
3 green onions with tops, finely chopped
2 cups milk soy
3 tablespoons tamari
2 tablespoons yeast nutritional flakes (optional)


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.

Nutritional Facts:

Serves: 6
Total Calories: 113
Calories from Fat: 15

This Millet Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.

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