Millet-Cauliflower Soup
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Description: Dry vegetable soup base with cashews, miso, peppers, onion, celery, and herbs.
RecipeSource: Millet-cauliflower Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: MILLET-CAULIFLOWER SOUP Categories: Soups, Vegetarian Yield: 16 servings 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 -----
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