Millet-cauliflower Soup

Ingredients

2 tb oil
1/2 millet
8 1/2 c water
3 celery stalks
1 green pepper
1 onion
2 garlic
1 carrot
1 head of cauliflower
1 bay leaf
2 tb dry vegetable soup base
1/2 ts basil
1/2 ts mint
1/2 chervil
1/2 ts thyme
1/2 ts celery seed
2 miso
3/4 c cashews
1/2 c nutritional yeast

Instructions

Salt; to taste 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.