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