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Millet-cauliflower Soup

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      Title: MILLET-CAULIFLOWER SOUP
 Categories: Soups, 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.
  
  Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for
  you by Karen Mintzias
 
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