Millet-Cauliflower Soup - cooking recipe

Ingredients

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

Preparation

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.
In a medium skillet, heat some oil and saute the celery, green pepper, onion, garlic, and carrot until the onion is translucent.
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.
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.