---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Vegetarian
       Yield: 16 servings
       2 tb Oil, plus oil for sauteing
     1/2 c  Millet
   1 1/2 c  Water
       3    Celery stalks; chopped
       1    Green pepper; chopped
       1 sm Onion; chopped
       2    Garlic cloves; chopped
       1 lg Carrot; grated or chopped
       6 c  Water
       1 md Head of cauliflower
            -- very coarsely chopped
       1    Bay leaf
       2 tb Dry vegetable soup base
     1/2 ts Basil
     1/2 ts Mint
     1/2 ts Chervil
     1/2 ts Thyme
     1/2 ts Ground celery seed
       2 tb White miso
     3/4 c  Raw cashews
       1 c  Water
     1/2 c  Nutritional yeast
            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.
   Source: Diet for a Small Planet, by Frances Moore
   Lappe. Typed for you by Karen Mintzias