Millet-Cauliflower Soup

Directions

Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop.

Remove from heat, add 1½ 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.