| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetarian |
16 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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