| 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
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”