Millet soup

Yield: 6 servings

Measure Ingredient
3½ cup Vegetable stock or bouillon
½ cup Millet
½ small Cauliflower cut into florets
1 medium Carrot; coarsely chopped
1 \N Celery rib, with leaves sliced
2 \N 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 \N Green onions, with tops finely chopped
2 cups Soy milk
3 tablespoons Tamari
2 tablespoons Nutritional yeast 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.

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

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