Millet Cauliflower Soup with Sautéed Broccoli

Name: Millet Cauliflower Soup with Sautéed Broccoli
Cuisine: Italian
Ingredients: Scallions, thinly sliced on the diagonal, for garnish; Sea salt; Pinch crushed red chili flakes; 1 stalk broccoli, tiny florets, stem peeled and diced; 1 stalk broccoli, tiny florets, stem peeled and diced; Extra virgin olive oil; ½ cup fresh/frozen organic corn kernels; ½ cup fresh/frozen organic corn kernels; White miso; Spring or filtered water; Spring or filtered water; ½ cup yellow millet, rinsed well; ¼ cauliflower, tiny florets; ½ sweet yellow onion, diced; ½ cup diced green cabbage; ¼ cauliflower, tiny florets

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

I love millet–from its sunny yellow color to its creamy, comforting texture to the fact that it aids in digestion. This millet soup is more than just delicious. Its warming character and sweet vegetables relax the body; keep up warm in cool weather enable us to face life with a calm, centered attitude.

Ingredients

½ sweet yellow onion, diced
½ cup diced green cabbage
¼ cauliflower, tiny

Europe
Italy
Soup
Gluten-free
Vegan

Method

Layer onion, cabbage, cauliflower and millet in a soup pot. Add water, cover and bring to a boil. Reduce heat to low and simmer until vegetables are soft and millet is creamy, about 25 minutes. Note that you’ll need 5–6 times the amount of water as millet.

While the soup cooks, place a small amount of oil in a skillet with broccoli and chili flakes. Cook, stirring until broccoli is brig