Millet Vegetable Soup

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Millet Vegetable Soup

 

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 tsp. dried rosemary

1/2 tsp. dried thyme

1 tsp. dried basil

1/4 tsp. freshly ground black pepper

1 1/2 cups sliced mushrooms

3 green onions, with tops, finely chopped

2 cups soy milk

3 tbsps. tamari

2 tbsps. 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. Serves 6.

 

 

 

 

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