Millet-Cauliflower Soup

Submitted by zeldaz51

"From Frances Moore Lappe's "Diet for a Small Planet". The nutritional yeast, miso, and cashews add a cheese-like umami flavor to this vegan soup."

 

• Ready In: 1hr 5mins
• Ingredients: 22
• Yields: 2 quarts

ingredients

• 2 tablespoons oil, plus more for sauteing vegetables
• 1⁄2 cup millet
• 1 1⁄2 cups water
• 3 stalks celery, chopped
• 1 green pepper, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 large carrot, grated (or chopped)
• 6 cups water
• 1 medium head cauliflower, coarsely chopped
• 1 bay leaf
• 2 tablespoons dry vegetable soup mix, base
• basil
• mint
• chervil
• thyme
• ground celery seed
• 2 tablespoons white miso (dark miso will make the soup brown instead of creamy)
• 3⁄4 cup raw cashews
• 1 cup water
• 1⁄2 cup nutritional yeast
• salt

directions

1. Heat 2 tablespoons oil in a soup pot and toast the millet until it becomes golden brown and begins to pop. Remove from heat, add 1 1/2 cups water, return to heat and bring to a boil; reduce heat and simmer 20 minutes.
2. In a medium skillet, heat some oil and saute the celery, green pepper, onion, garlic, and carrot until the onion is translucent.
3. To millet pot, add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed vegetables, soup base, herbs, and celery seed, stirring occasionally so millet doesn't stick. Simmer for 20 minutes.
4. 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.