Millet-cauliflower soup

16 servings

Ingredients

Quantity Ingredient
2 tablespoons Oil, plus oil for sauteing
½ cup Millet
1½ cup Water
3 Celery stalks; chopped
1 Green pepper; chopped
1 small Onion; chopped
2 Garlic cloves; chopped
1 large Carrot; grated or chopped
6 cups Water
1 medium Head of cauliflower very coarsely chopped
1 Bay leaf
2 tablespoons Dry vegetable soup base
½ teaspoon Basil
½ teaspoon Mint
½ teaspoon Chervil
½ teaspoon Thyme
½ teaspoon Ground celery seed
2 tablespoons White miso
¾ cup Raw cashews
1 cup Water
½ cup Nutritional yeast
Salt; to taste

Directions

Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop. Remove from heat, add 1-½ 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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