RECIPE 3 minutes

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Millet-Cauliflower Soup

With the release of the best-selling book Diet for a Small Planet in 1971, Frances Moore Lappé introduced popular culture to the concept of environmental vegetarianism. This recipe for millet-cauliflower soup is a classic. 

By Frances Moore Lappé


Prep Time:
15 min
|
Cook Time:
50 min

Makes 2 quarts

Ingredients

  • 2 tablespoons oil, plus oil for sautéing 
    1/2 cup millet
    1 1/2 cups water
    3 stalks celery, chopped
    1 green pepper, chopped
    1 small onion, chopped
    2 cloves garlic, minced
    1 large carrot, grated or chopped
    6 cups water
    1 medium head cauliflower, very coarsely chopped
    1 bay leaf
    2 tablespoons dry vegetable soup base
    1/2 teaspoon, each, basil, mint, chervil, thyme, ground celery seed
    2 tablespoons white miso (dark miso will make the soup tan instead of creamy)
    3/4 cup raw cashews
    1 cup water
    1/2 cup nutritional yeast
    salt to taste

Directions

  1. 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.

  2. In a medium skillet, heat oil and sauté celery, green pepper, onion, garlic, and carrot until onion is translucent.

  3. To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sautéed mixture, soup base, and herbs and celery seed, stirring occasionally so millet doesn’t stick. Simmer for 20 minutes.

  4. In a blender, process miso, cashews, 1 cup water, and nutritional yeast. Add to soup and simmer for 10 minutes. Salt to taste and adjust consistency with more water if you like.


    Reprinted from Diet for a New Planet. Copyright © Frances Moore Lappé. Used with permission.