Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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