This cauliflower millet soup isn’t your typical stoup. It’s made quickly without any onion or oil. Instead cauliflower and carrots are cooked in vegetable stock with millet. A lemony cream mixed in at the end gives the vegetables a refreshing twist.

Cauliflower millet soup with lemon

I make this cauliflower soup with millet for lunch when I want something simple and fast, but still comforting. It’s perfect for late Winter and early Spring, because it uses readily available vegetables like cauliflower and carrot with a mix of cream and lemon juice.

The combination isn’t the most typical, but all ingredients play together really nicely. Whipping cream in soup always works because it adds richness and a velvety texture to the liquid. And lemon makes it more vibrant and refreshing.

cauliflower soup with millet

I also like to add millet to soup, both for bulk and flavor. Millet is a starchy grain that is naturally gluten free. It looks a lot like quinoa, but is golden yellow in color. It’s great to use in porridge, breads and, of course, soups.

This millet soup is done in no time, because I’m not pureeing the vegetables. Instead I prefer to make this very rustic, with chunks of cooked vegetables and millet mixed throughout. It’s a different type of cauliflower soup that some people are used to and it’s what makes it great.

millet soup with carrots and cauliflower

More soup recipes to explore

creamy cauliflower soup with millet

cauliflower millet soup with lemon


Cauliflower millet soup with lemon

A hearty and refreshing cauliflower soup with millet and some lemon. Great for an early Spring menu.
Prep 10 minutes
Cook 25 minutes
Total Time 35 minutes
Servings 4


  • 4 cups vegetable stock
  • 1/2 cup millet
  • 1/2 medium cauliflower stems cut off, chopped into florets
  • 1 large carrot sliced into thin disks
  • 1/2 teaspoon salt more to taste
  • 1 egg yolk
  • 1/2 cup whipping cream
  • 1/2 lemon juiced
  • 1/8 teaspoon ground nutmeg
  • black pepper to taste


  • In a large pot bring stock to a boil and add millet. Lower heat to medium and cook for 5 minutes, partly covered with a lid.
  • Add cauliflower florets and carrot and simmer for another 20 minutes, until the cauliflower and carrots are tender and millet cooked.
  • As the soup cooks, whisk egg yolk, cream, lemon juice and nutmeg in a small bowl. Pour into the soup, once it’s cooked and whisk until incorporated and the liquid is smooth.
  • Taste and add more seasoning if needed. Remove from heat and serve immediately, with chopped parsley on top if desired.


If you don’t have vegetable stock, you can use bouillon cubes and water instead. 

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  1. Kelsey M says:

    This looks delicious and it just so happens that I have half a cauliflower head waiting around! Do yoyo think it would it be weird if I used orange juice rather than lemon juice?


    1. Alice says:

      Thanks Kelsey! I do think orange juice could be a bit weird, as orange juice is sweet. You can always give it a try and report back, if you find it good (as I haven’t tried this myself).