Millet-Cauliflower Soup

2 tb Oil, plus oil for sauteing

1/2 c Millet

1 1/2 c Water

3 Celery stalks; chopped

1 Green pepper; chopped

1 sm Onion; chopped

2 Garlic cloves; chopped

1 lg Carrot; grated or chopped

6 c Water

1 md Head of cauliflower

-- very coarsely chopped 1 Bay leaf

2 tb Dry vegetable soup base

1/2 ts Basil

1/2 ts Mint

1/2 ts Chervil

1/2 ts Thyme

1/2 ts Ground celery seed

2 tb White miso

3/4 c Raw cashews

1 c Water

1/2 c 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 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. Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for you by Karen Mintzias