Ingredients
- 3 celery stalks
- 2 miso (white)
- 2 garlic (cloves)
- 1 green pepper
- 1 onion
- 1 carrot
- 1 head of cauliflower
- 1 bay leaf
- 1/2 millet
- 1/2 chervil
- 2,000 ml water
- 140 gr nutritional yeast
- 90 gr cashews (raw)
- 30 ml oil
- 18 gr dry vegetable soup base
- 1 gr thyme
- 1 gr celery seed (ground)
- 1 gr basil
- 1 gr mint
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- half 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.