Title: Millet-Cauliflower Soup
Categories: Soup Vegetarian
Yield: 16 Servings

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. Makes 2 quarts

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

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