Preparation time: 20-40 min

Difficulty: easy

Serves 3


  • a bunch of spring onion

  • ½ feathery fennel bulb

  • 1 medium cauliflower

  • 1 tsp ground smoked paprika

  • 1 tsp Himalayan salt

  • 1 bay leaf

  • 1 sprig of rosemary

  • 5 tbs millet

  • 3 tbs tahini paste

  • 1 tbs nutritional yeast

  • 1 tbs miso paste

  • 1 l water

Clean, chop, and water-fry the spring onion, add sliced fennel with leaves and continue frying - add some water if necessary, so the vegetables don't burn.

Add the smoked ground paprika and stir. After frying for a few minutes, add water, 5 tablespoons of millet, clean pieces of cauliflower, salt, bay leaf, and rosemary. Cook for 15 minutes.

Remove the sprig of rosemary and the bay leaf and mix in a blender or with a stick mixer - add tahini paste while mixing. Leave it to cool down a bit and then add the miso paste you dissolved in some water.

We added fried oyster mushrooms and fresh cilantro to the soup.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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