Millet and Cauliflower Soup

Millet is a healthy, easily digestible, gluten free grain with a high protein content. Combined with lots of vegetables, the whole family will love this soup. A healthy, filling soup with lots of veggies sneaked in !
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people


  • 2 Tbsp Olive Oil, plus oil for sautéing
  • 1/2 Cup Water
  • 3 Celery stalks; chopped
  • 1 Green capsicum; chopped
  • 1 Onion, small; chopped
  • 2 Garlic cloves; chopped
  • 1 Carrot, large; grated or chopped
  • 6 Cups stock of choice
  • 1 Head of cauliflower, medium; coarsely chopped
  • 1 Bay leaf
  • 1/2 tsp Dried basil
  • 1/2 tsp Dried parsley
  • 1/2 tsp Dried thyme
  • 1/2 tsp Ground celery seed
  • 4 Tsp White miso
  • 3/4 Cup Raw cashews
  • 1 Cup Water
  • Salt to taste


  • Heat 2 tablespoons oil over medium heat in a soup pot and toast millet until golden brown and beginning to pop. Add 1 1/2 cups of water, bring to a boil, then reduce heat, cover and simmer for 20 minutes.
  • Meanwhile in a medium fry pan, heat oil and sauté celery, green capsicum, onion, garlic, and carrot until onion is translucent.
  • To millet pot add 6 cups of stock of choice for a thick soup, (add more if you require a thinner soup), cauliflower, bay leaf, sautéed mixture, dried herbs and celery seed. Simmer for 20 minutes.
  • In a blender, process miso, cashews and 1 cup of water. Add to soup and simmer for a further 10 minutes. Taste for salt and adjust consistency with more stock if you like.
  • Remove the bay leaf and add the soup in batches to a blender and process on high to blend the soup to desired consistency.

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