Yield: 16 servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil, plus oil for sauteing |
½ cup | Millet |
1½ cup | Water |
3 \N | Celery stalks; chopped |
1 \N | Green pepper; chopped |
1 small | Onion; chopped |
2 \N | Garlic cloves; chopped |
1 large | Carrot; grated or chopped |
6 cups | Water |
1 medium | Head of cauliflower very coarsely chopped |
1 \N | 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 |
\N \N | 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 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