Makes 2 quarts.
2 tablespoons oil, plus oil for sautéing
1/2 cup millet
1 1/2 cups water
3 stalks celery, chopped
1 green pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1 large carrot, grated or chopped
6 cups water
1 medium head cauliflower, very coarsely chopped
1 bay leaf
2 tablespoons dry vegetable soup base
1/2 teaspoon, each, basil, mint, chervil, thyme, ground celery seed
2 tablespoons white miso (dark miso will make the soup tan instead of creamy)
3/4 cup raw cashews
1 cup water
1/2 cup 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 sauté celery, green pepper, onion, garlic, and carrot until onion is translucent.
To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sautéed mixture, soup base, and herbs and celery seed, stirring occasionally so millet doesn’t stick. Simmer for 20 minutes.
In a blender, process miso, cashews, 1 cup water, and nutritional yeast. Add to soup and simmer for 10 minutes. Salt to taste and adjust consistency with more water if you like.
Reprinted from Diet for a New Planet. Copyright © Frances Moore Lappé. Used with permission.