Millet-Cauliflower Soup
| Yield: | 16 Servings |
| Categories: | Soups, Vegetarian |
| 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 |
| DIVIDER | -- 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 |
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