Recipe - Millet-Cauliflower Soup

2 tablespoon Oil, plus oil for sauteing
One half cup Millet
1 One half cup Water
3 Celery stalks; chopped
1 Green pepper; chopped
1 small Onion; chopped
2 Garlic cloves; chopped
1 lg Carrot; grated or chopped
6 cup Water
1 md Head of cauliflower
very coarsely chopped
1 Bay leaf
2 tablespoon Dry vegetable soup base
One half teaspoon Basil
One half teaspoon Mint
One half teaspoon Chervil
One half teaspoon Thyme
One half teaspoon Ground celery seed
2 tablespoon White miso
Three fourths cup Raw cashews
1 cup Water
One half cup 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 1One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini