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
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 34 (37%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 72.7mg||3 %|
|Potassium 221.9mg||6 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 8.9g|
|Protein 4.8g||7 %|
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Calories per serving: 93
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