Millet-Cauliflower Soup

Servings: 16
Ingredients:

Karen Mintzias
2 tb Oil, plus oil for sauteing
1/2 c  Millet
1 1/2 c  Water
3    Celery stalks; chopped
1    Green pepper; chopped
1 sm Onion; chopped
2    Garlic cloves; chopped
1 lg Carrot; grated or chopped
6 c  Water
1 md Head of cauliflower
-- very coarsely chopped
1    Bay leaf
2 tb Dry vegetable soup base
1/2 ts Basil
1/2 ts Mint
1/2 ts Chervil
1/2 ts Thyme
1/2 ts Ground celery seed
2 tb White miso
3/4 c  Raw cashews
1 c  Water
1/2 c  Nutritional yeast
Salt; to taste

Heat 2 tablespoons oil in a soup pot and toast millet until golden brown
and beginning to pop. Remove from heat, add 1-1/2 cups water, bring to a
boil, and simmer for 20 minutes. In a medium skillet, heat oil and saute
celery, green pepper, onion, garlic, and carrot until onion is translucent.
To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf,
sauteed mixture, soup base, and herbs and celery seed. Simmer for 20
minutes. In a blender, process miso, cashews, 1 cup water, and yeast. Add
to soup and simmer 10 minutes. Taste for salt and adjust consistency with
more water if you like.

Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for you by
Karen Mintzias