Cauliflower millet soup with lemon

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.

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.

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.

More soup recipes to explore

• Cruciferous vegetable soup (Using everything winter has to offer, this is so healthy and easy to make.)
• Hearty vegetable soup with barley (A soup packed with vegetables, legumes and barley. I serve this as a main course.)
• Butternut squash soup with homemade croutons (A wonderful soup without cream that I serve with cheesy croutons.)
• Quick creamy cauliflower soup (This recipe uses a lot of cauliflower and makes the most perfect soup.)