Categories: Soups/stews, Vegetarian 
      Yield: 16 servings 
  
      2 tb Oil, plus oil for sauteing          2 tb Dry vegetable soup base 
    1/2 c  Millet                            1/2 ts Basil 
  1 1/2 c  Water                             1/2 ts Mint 
      3    Celery stalks; chopped            1/2 ts Chervil 
      1    Green pepper; chopped             1/2 ts Thyme 
      1 sm Onion; chopped                    1/2 ts Ground celery seed 
      2    Garlic cloves; chopped              2 tb White miso 
      1 lg Carrot; grated or chopped         3/4 c  Raw cashews 
      6 c  Water                               1 c  Water 
      1 md Head of cauliflower               1/2 c  Nutritional yeast 
           -- very coarsely chopped                 Salt; to taste 
      1    Bay leaf                        
  
  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. Makes 2 quarts 
   
  Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for you by 
  Karen Mintzias