CAULIFLOWER MILLET SOUP WITH LEMON
When you want a soup that is a little more than just soup. Hearty and refreshing, it is made quickly.
Provided by Alice
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- In a large pot bring stock to a boil and add millet. Cook for 5 minutes, partly covered with a lid, then add the cauliflower. Cook for another 5 minutes then add the carrot and let simmer for 10-15 minutes, until the cauliflower and carrots are tender and millet cooked. Remove from heat.
- Meanwhile, whisk the egg yolk, cream, lemon juice and nutmeg in a small bowl. Pour into the soup, once it's cooked. Whisk until incorporated.
- Season with salt and pepper.
- Serve immediately topped with chopped parsley.
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
MILLET-CAULIFLOWER SOUP
not set
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 1h
Yield 16
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop. Remove from heat, add 1-1/2 cups water, bring to a boil, and simmer for 20 minutes. In a medium skillet, heat oil and saute celery, green pepper, onion, garlic, and carrot until onion is translucent. To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed mixture, soup base, and herbs and celery seed. Simmer for 20 minutes. In a blender, process miso, cashews, 1 cup water, and yeast. Add to soup and simmer 10 minutes. Taste for salt and adjust consistency with more water if you like. Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for you by Karen Mintzias
Nutrition Facts : Calories 93 calories, Fat 3.74259234267035 g, Carbohydrate 11.5704987463218 g, Cholesterol 0 mg, Fiber 2.63860458682349 g, Protein 4.83438922064184 g, SaturatedFat 0.710701675328656 g, ServingSize 1 1 Serving (100g), Sodium 72.7430655882919 mg, Sugar 8.93189415949834 g, TransFat 0.289232290298945 g
MILLET-CAULIFLOWER SOUP
Steps:
- Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop. Remove from heat, add 1½ cups water, bring to a boil, and simmer for 20 minutes. In a medium skillet, heat oil and sauté celery, green pepper, onion, garlic, and carrot until onion is translucent. To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sautéed mixture, soup base, and herbs and celery seed. Simmer for 20 minutes. In a blender, process miso, cashews, 1 cup water, and yeast. Add to soup and simmer 10 minutes. Taste for salt and adjust consistency with more water if you like.
Nutrition Facts :
MILLET-CAULIFLOWER SOUP
From Frances Moore Lappe's "Diet for a Small Planet". The nutritional yeast, miso, and cashews add a cheese-like umami flavor to this vegan soup.
Provided by zeldaz51
Categories Cauliflower
Time 1h5m
Yield 2 quarts
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons oil in a soup pot and toast the millet until it becomes golden brown and begins to pop. Remove from heat, add 1 1/2 cups water, return to heat and bring to a boil; reduce heat and simmer 20 minutes.
- In a medium skillet, heat some oil and saute the celery, green pepper, onion, garlic, and carrot until the onion is translucent.
- To millet pot, add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed vegetables, soup base, herbs, and celery seed, stirring occasionally so millet doesn't stick. Simmer for 20 minutes.
- In a blender, process miso, cashews, 1 cup water, and yeast. Add to soup and simmer 10 minutes. Taste for salt and adjust consistency with more water if you like.
Nutrition Facts : Calories 926.5, Fat 45.4, SaturatedFat 7.8, Sodium 951.6, Carbohydrate 105.2, Fiber 29.2, Sugar 15.1, Protein 42.4
SOUP WITH MILLET AND CARROT
Make and share this Soup With Millet and Carrot recipe from Food.com.
Provided by Laka
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put millet, cauliflower flowers and leaves and sliced carrot in the covered microwave-proof dish. Cook in a microwave oven for 15 minutes on MAX.
- Stir in olive oil, salt and sprinkle with chopped lovage or parsley leaves and grated Parmesan cheese.
Nutrition Facts : Calories 97.4, Fat 4.7, SaturatedFat 1, Cholesterol 2.2, Sodium 204, Carbohydrate 11.3, Fiber 1.8, Sugar 1, Protein 2.7
MILLET VEGETABLE SOUP
I feed my 8 parrots millet all the time. Who knew I could eat it too? You can buy Millet at your favorite health food store. 3 points per serving for Weight Watchers. This recipe is core.
Provided by Budgiegirl
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat 2 cups of stock to boiling over high heat.
- Add millet.
- Reduce heat to lo. Cook, covered, until millet is tender and most of the liquid is absorbed, 25-30 minutes.
- In a large saucepan, heat 1 tablespoon of stock.
- Add scallions, onion and garlic.
- Cook over medium heat until soft about 5 minutes.
- Add 3 cups stock and tomato paste.
- Add vegetables.
- Reduce heat to low and simmer, covered for 15 minutes.
- Add salt and pepper, cooked millet and parsley.
- Cook 5 minutes longer.
Nutrition Facts : Calories 260.7, Fat 2.6, SaturatedFat 0.5, Sodium 72.9, Carbohydrate 52.1, Fiber 8.2, Sugar 2.4, Protein 8.8
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