This soup is easy and versatile. The ingredients I included are just what I happened to have in my pantry. It turned out wonderful. The sunchokes add a distinct flavor- potatoes could be also be used if you are unable to find sunchokes. The next time I make this soup I may try including a can of chick peas and some Bacon.
The instructions for this soup are simple- just throw everything into the pot- bring to a boil and cook until the vegetables are cooked through. I recommend adding the Asparagus and Spinach last as they cook the quickest.
14 Cups Water (more or less)
1 Bag Frozen Cauliflower *Or Fresh
1 Bag Frozen Pea's
1 Bunch Asparagus Chopped (Woody ends removed)
1 Cup Millet (Rice or Quinoa)
4 TBS Garlic Powder
2 Cups Chopped Sunchokes
3 TBS Fresh or Dried Parsley
2 TBS Organic Bouillon (Chicken, Beef or Vegetable- I like to use Better than Bouillon)
1 1/2 TBS Salt
1 TBS Dried Oregano
A few Heaping handfuls of fresh or frozen Spinach.
Pepper To Taste.
1 Large Onion Chopped