- 1 box of Millet Tots sea salt & onion
- 1 can of corn or 2 stocks
- 3 red potatoes
- 1/2 yellow onion
- 1/4 cauliflower
- 2 stocks of celery
- 2 garlic cloves
- 1 vegetable stock container
- 2 sprigs of oregano
- 2 sage leafs
- Sea salt, black pepper & olive oil to taste
Preheat over at 375 F. Place Frozen Original Millet Tots on Cutting Board and Cut in Half. Place all cut Tots on baking sheet, cover in oil, salt and pepper. Bake Tots unit crouton like texture.
While Tots are turning to croutons, bring a soup pot to Medium Heat, add oil and cubed onion. Let onion get color before placing celery into pot. Let celery brown, and then add cut garlic.
Let vegetables cook together until a nice browning has begun. Place 1/2 vegetable stock into soup pot and bring temp up to a simmer. Add cubed potatoes, then reduce heat to low.
In a blender: add cauliflower and other half of vegetable stock and blend into liquid. Add to pot as well as the corn and cover for 15 minutes. Uncover soup and add Salt & Pepper to taste.
Once Soups are served, place cooked Tots on top of soup or on the side.
-Enjoy Chef Ko