Cream of Tomato Soup with fresh herbs

INGREDIENTS

2 1/2 cups filtered water
1 cup millet, rinsed and drained
2 teaspoons sea salt, divided
1/4 cup extra virgin olive oil
1/2 cube vegetable bouillon
2 pounds diced and seeded ripe plum tomatoes (about 14 tomatoes)
1/4 teaspoon freshly ground black pepper
1/2 cup plain soy milk or fresh nut milk
2 teaspoons fresh basil, finely sliced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh flat leaf parsley - garnish

METHOD
Bring the water to a boil in a medium pot and add the millet and sea salt. Cover, lower heat to a simmer and cook for 30 minutes, until water is completely absorbed. Fluff with a fork and set aside.
Place a large skillet over medium heat and add the olive oil. Add the bouillon cube and stir with a wooden spoon until the cube has completely dissolved, about 1 minute.
Add the tomatoes, and season with salt and pepper. Cook, stirring often, for 5 minutes.
Pour in the soy milk and cook, stirring frequently, until the liquid has reduced by half, about 15 minutes. Remove the skillet from the heat and set aside.
When the millet is cooked, toss it with the sauce and basil, rosemary, sage and parsley. Serve hot.

Makes 5 cups.