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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. Makes 2 quarts


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