Millet-Cauliflower Soup

• 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

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.

oil, millet, water, stalks celery, green pepper, onion, garlic, carrot, water, head cauliflower, bay leaf, vegetable soup mix, basil, mint, chervil, thyme, ground celery, white miso, cashews, water, nutritional yeast, salt

Taken from www.food.com/recipe/millet-cauliflower-soup-511970 (may not work)