Title: Cauliflower - Millet Soup + +++
Categories: Vegetable Soup Vegan
Yield: 10 Servings

2	tb	Oil plus oil for sauteeing (go lightly)
1/2	c	Millet
1 1/2	c	Water
3		Celery; chopped
1		Green pepper; chopped
1	sm	Onion; chopped
2	cl	Garlic; minced
1	lg	Carrot; shredded
6	c	Water
1	md	Head cauliflower; coarsely c hopped
1		Bay leaf
2	tb	Dry vegetable soup base
1/2	ts	Each, basil, mint, chervil, thyme, and
		Ground celery seed
2	tb	White miso (dark miso will make the soup
		Tan instead of creamy)
3/4	c	Raw cashews (had none, used pine nuts)
1	c	Water
1/2	c	Nutritional yeast
		Salt to taste

Recipe by: Diet for a Small Planet Heat a tablespoon of 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 (watch as it may go dry and you may need t add a bit more water.) In a medium skillet, heat oil and saute celery, gree pepper, onion, garlic, and carrot until onion is transluscent. To millet pot, add 6 cups water (for a thick soup), cauliflower, bay leaf, sauteed mixture, soup base, and herbs and celery seed, stirring occasionally so millet doesn't stick. Simmer for 20 minutes. In a blender, process miso, cashews, 1 cup water, and yeast. Add to soup and simmer 10 more minutes. Taste for salt and adjust consistancy with moree water if you like.

Posted (tested and enjoyed) by Mary Riemerman

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