Instructions: 1) In a medium saucepan, combine the millet with the water and salt and bring to a boil. Cover and simmer over moderately low heat until the millet is tender, about 25 minutes.

2. Meanwhile, heat the oil in a large saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, coriander, turmeric, cayenne and salt and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and 2 cups of the chicken stock or alternative and bring to a boil. Cover, reduce the heat to moderately low and simmer the soup until the cauliflower is very tender, about 15 minutes.

3. Working in batches, puree the soup in a blender or food processor. Return the soup to the saucepan. Stir in the remaining 4 cups of chicken stock or alternative, the cooked millet and the peas and rewarm gently over moderate heat. Season with salt and serve.

This soup was adapted from Nells recipe as it appears in "Newmans Own

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