Serves: 6
Total Calories: 113
Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.
Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.
Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.
Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. Serve immediately.
This Millet Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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