Go Back
–+ servings

sugarsalted.com

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

Ingredients 
US | M

  • 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

Instructions

  • 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.

Notes

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