Cauliflower millet soup with lemon

Cauliflower millet soup with lemon is a creamy, spring soup that makes a great lunch.

When you want a soup that is a little more than just soup. Hearty and refreshing, it is made quickly.


  • 1/2 medium cauliflower ( about 400g or 14 oz), stems cut off, chopped into florets
  • 1 carrot (about 6070g or 22.5 oz), sliced into thin disks
  • 100g (1/2 cup or 3.5 oz) millet
  • 1l (1 quart or roughly 4 cups) vegetable stock
  • 120 ml (1/2 cup) whipping cream
  • 1 egg yolk
  • juice from 1/2 lemon
  • 1/8 tsp ground nutmeg
  • salt and pepper to taste
  • chopped parsley for garnish


  1. In a large pot bring stock to a boil and add millet. Cook for 5 minutes, partly covered with a lid, then add the cauliflower. Cook for another 5 minutes then add the carrot and let simmer for 10-15 minutes, until the cauliflower and carrots are tender and millet cooked. Remove from heat.
  2. Meanwhile, whisk the egg yolk, cream, lemon juice and nutmeg in a small bowl. Pour into the soup, once it’s cooked. Whisk until incorporated.
  3. Season with salt and pepper.
  4. Serve immediately topped with chopped parsley.


You can add less cream and substitute it with another egg yolk. Or you can skip the cream mixture completely and just have a simple VEGAN veggie millet soup instead, whichever you prefer. But I personally think the cream mixture makes this soup really wonderful and it isn’t heavy at all. If you don’t have vegetable stock, simply use water instead. This recipe is adapted from a Slovenian cookbook called Kuhinja Slovenije, which means Cuisine of Slovenia. It was published in 2000 and hasn’t been translated into English as far as I know.