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Ingredients:
\n8 cups water
\nBroccoli florets- add as much or as little as you like. I use \u00bd head, and save stems for stir-fry
\n1 cup nutritional yeast* (NOT bread yeast)
\n1 tablespoon onion powder
\n1 tablespoon garlic powder
\n1 tablespoon dried mustard
\n1 teaspoon turmeric
\n1 teaspoon Tellicherry black pepper
\n1 teaspoon Himalayan pink salt
\n1\/4 cup millet flour
\n1\/4 cup tapioca starch OR arrowroot powder
\n1\/2 cup water<\/p>\n
Directions:<\/em> May also be cooked in a pressure cooker for 10 minutes on highest pressure. Let pressure release naturally.<\/em><\/p>\n Instant Pot directions: Put all ingredients- except miller flour, tapioca starch and 1\/2 cup water in 6 quart pot. Select “soup”, set time to 10 minutes. Let pressure come down naturally.<\/em><\/p>\n After soup is cooked, mix 1\/2 cup water, millet flour and tapioca starch with wire whisk, then stir in to thicken.<\/em><\/p>\n Serves about 5 people.<\/em><\/p>\n * I buy mine a Vitacost.com.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 8 cups water Broccoli florets- add as much or as little as you like. I use \u00bd head, and save stems for stir-fry 1 cup nutritional yeast* (NOT bread yeast) 1 tablespoon onion powder 1 tablespoon garlic powder 1 … Continue reading
\nPut all ingredients (except millet flour, tapioca starch and 1\/2 cup water) in a 5 quart pan and bring to a boil. Turn down heat, cover pan and simmer for about 30 minutes- or until vegetables are tender. <\/em><\/p>\n