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Millet-Cauliflower Soup

Yields:16 servings
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Recipe Cooking TimePreparation5 minutes
Cooking1 hours
Ready In1 hours
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Ingredients

2 tablespoons vegetable oil
1/2 cup millet
1 1/2 cups water
3 each celery stalk chopped
1 each green bell pepper chopped
1 small onion chopped
2 each garlic cloves chopped
1 large carrot grated or chopped
6 cups water
1 medium cauliflower florets very coarsely chopped
1 x bay leaf
2 tablespoons vegetable stock
1/2 teaspoon basil
1/2 teaspoon mint
1/2 teaspoon chervil
1/2 teaspoon thyme
1/2 teaspoon celery seeds ground
2 tablespoons miso
3/4 cup cashew nuts raw
1 cup water
1/2 cup nutritional yeast
1 x salt to taste

Directions

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 sauté celery, green pepper, onion, garlic, and carrot until onion is translucent.

To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sautéed 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.

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Oatmeal Cookies the Best

Good recipe. I made it for my customers one weekend and they all loved them. Thanks, Rory's Computers