Millet Cauliflower Soup with Sautéed Broccoli
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.
Makes 2-3 servings
- ½ sweet yellow onion, diced
- ½ cup diced green cabbage
- ¼ cauliflower, tiny florets
- ½ cup yellow millet, rinsed well
- Spring or filtered water
- White miso
- ½ cup fresh/frozen organic corn kernels
- Extra virgin olive oil
- 1 stalk broccoli, tiny florets, stem peeled and diced
- Pinch crushed red chili flakes
- Sea salt
- Scallions, thinly sliced on the diagonal, for garnish
Step By Step Instructions:
Layer onion, cabbage, cauliflower and millet in a soup pot. Add water, cover and bring to a boil. Reduce heat to low 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 bright green. Add a pinch of salt and cook, stirring until just fork tender.
Remove a small amount of liquid use to dissolve miso. Stir miso mixture and corn into the pot and simmer for 3 to 4 minutes, uncovered, to activate enzymes in miso. Serve hot, garnished with sautéed broccoli and scallions.