Recipe for Millet-Cauliflower Soup

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

Instructions:
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

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