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Ингредиенты
- 1/2 c. millet, uncooked
- 1 c. water
- 1/4 tsp salt
- 1 Tbsp. extra virgin olive oil
- 1 med onion, coarsely minced
- 3 x cloves garlic, chopped
- 1 tsp grnd cumin
- 1 tsp grnd coriander
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/4 tsp salt, may be doubled
- 2 lb cauliflower, cut into 1-inch florets
- 6 c. low-sodium chicken broth, divided use Or possibly vegetable broth
- 2 c. fresh peas, or possibly thawed frzn peas
Инструкции
- 1) In a medium saucepan, combine the millet with the water and salt and bring to a boil. Cover and simmer over moderately low heat till the millet is tender, about 25 min.
- 2. Meanwhile, heat the oil in a large saucepan. Add in the onion and cook over moderate heat, stirring occasionally, till softened, about 5 min. Add in the garlic, cumin, coriander, turmeric, cayenne and salt and cook, stirring, till fragrant, about 1 minute. Add in the cauliflower and 2 c. of the chicken stock or possibly alternative and bring to a boil. Cover, reduce the heat to moderately low and simmer the soup till the cauliflower is very tender, about 15 min.
- 3. Working in batches, puree the soup in a blender or possibly food processor. Return the soup to the saucepan. Stir in the remaining 4 c. of chicken stock or possibly alternative, the cooked millet and the peas and rewarm gently over moderate heat. Season with salt and serve.
- This soup was adapted from Nell's recipe as it appears in "Newman's Own
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 592g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 62 | 25% |
| Total Fat 7.11g | 9% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 433mg | 18% |
| Potassium 771mg | 22% |
| Total Carbs 35.12g | 9% |
| Dietary Fiber 6.6g | 22% |
| Sugars 5.27g | 4% |
| Protein 13.82g | 22% |
