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Ingredientes
- 2 Tbsp. Oil, plus oil for sauteing
- 1/2 c. Millet
- 1 1/2 c. Water
- 3 x Celery stalks, minced
- 1 x Green pepper, minced
- 1 sm Onion, minced
- 2 x Garlic cloves, minced
- 1 lrg Carrot, grated or possibly minced
- 6 c. Water
- 1 med Head of cauliflower very coarsely minced
- 1 x Bay leaf
- 2 Tbsp. Dry vegetable soup base
- 1/2 tsp Basil
- 1/2 tsp Mint
- 1/2 tsp Chervil
- 1/2 tsp Thyme
- 1/2 tsp Grnd celery seed
- 2 Tbsp. White miso
- 3/4 c. Raw cashews
- 1 c. Water
- 1/2 c. Nutritional yeast Salt, to taste
Direcciones
- Heat 2 Tbsp. oil in a soup pot and toast millet till golden and beginning to pop. Remove from heat, add in 1-1/2 c. water, bring to a boil, and simmer for 20 min. In a medium skillet, heat oil and saute/fry celery, green pepper, onion, garlic, and carrot till onion is translucent/soft.
- To millet pot add in 6 c. water (for thick soup), cauliflower, bay leaf, sauteed mix, soup base, and herbs and celery seed. Simmer for 20 min. In a blender, process miso, cashews, 1 c. water, and yeast. Add in to soup and simmer 10 min. Taste for salt and adjust consistency with more water if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 12 servings | |
| Calories 153 | |
| Calories from Fat 80 | 52% |
| Total Fat 9.4g | 12% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 133mg | 6% |
| Potassium 245mg | 7% |
| Total Carbs 14.4g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.34g | 2% |
| Protein 4.64g | 7% |
