| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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Ingredients
- 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
Ingredients
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Instructions
- 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.
