This soup was inspired by one of Nell Newman's recipes in Newman's Own Cookbook. Part of the book's profits help fund Paul Newman's Hole in the Wall Gang camps for critically ill children.
Plus: More Soup Recipes and Tips
1/2 cup millet
1 cup water
1 tablespoon olive oil
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
One 2-pound head of cauliflower, cut into 1-inch florets
6 cups chicken stock or canned low-sodium broth
2 cups fresh peas or thawed frozen peas
How to Make It
In a medium saucepan, combine the millet with the water and 1/4 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the millet is tender, about 25 minutes.
Meanwhile, heat the oil in a large saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, coriander, turmeric, cayenne and 1/2 teaspoon of salt and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and 2 cups of the chicken stock and bring to a boil. Cover, reduce the heat to moderately low and simmer the soup until the cauliflower is very tender, about 15 minutes.
Working in batches, puree the soup in a blender or food processor. Return the soup to the saucepan. Stir in the remaining 4 cups of chicken stock, the cooked millet and the peas and rewarm gently over moderate heat. Season with salt and serve.
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