Millet soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Vegetable stock or bouillon |
| ½ | cup | Millet |
| ½ | small | Cauliflower cut into florets |
| 1 | medium | Carrot; coarsely chopped |
| 1 | Celery rib, with leaves sliced | |
| 2 | Garlic cloves; minced | |
| ½ | teaspoon | Dried rosemary |
| ½ | teaspoon | Dried thyme |
| 1 | teaspoon | Dried basil |
| ¼ | teaspoon | Freshly ground black pepper |
| 1½ | cup | Sliced mushrooms |
| 3 | Green onions, with tops finely chopped | |
| 2 | cups | Soy milk |
| 3 | tablespoons | Tamari |
| 2 | tablespoons | Nutritional yeast flakes (Optional) |
Directions
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.
Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 06-11-95