Millet Soup

(recipe from May All Be Fed: Diet For A New World by John Robbins)

3 1/2 cups vegetable stock
1/2 cup millet
1/2 small cauliflower, cut into small florets
1 medium carrot, coarsely chopped
1 rib celery, with leaves, sliced
2 garlic cloves, minced
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. freshly ground black pepper
1 1/2 cups sliced mushrooms
3 green onions, with tops, finely chopped
2 cups soy milk (I used almond milk)
3 Tbsp. tamari
2 Tbsp. nutritional yeast flakes, optional

Put the stock and millet into 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 is a delightful and easy to make soup!  I recommend adding spinach also at the end with the mushrooms and onions - makes it more colorful.  This soup keeps well in the fridge for several days.)