| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetarian |
16 |
Servings |
INGREDIENTS
| 2 |
T |
Oil, plus oil for sauteing |
| 1/2 |
c |
Millet |
| 1 1/2 |
c |
Water |
| 3 |
|
Celery stalks, chopped |
| 1 |
|
Green pepper, chopped |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves, chopped |
| 1 |
|
Carrot, grated or chopped |
| 6 |
c |
Water |
| 1 |
|
Head of cauliflower |
|
|
very coarsely chopped |
| 1 |
|
Bay leaf |
| 2 |
T |
Dry vegetable soup base |
| 1/2 |
t |
Basil |
| 1/2 |
t |
Mint |
| 1/2 |
t |
Chervil |
| 1/2 |
t |
Thyme |
| 1/2 |
t |
Ground celery seed |
| 2 |
T |
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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