Carrot-cashew soup

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive oil; or less
1 cup Finely chopped onion
2 cups Shredded cabbage; from white or green head
2 cups Coarsely shredded carrots
3 cups Vegetable stock
15 ounces Tomato sauce
1 \N Apple; peeled and cored, and cut into half-inch chunks
⅓ cup Uncooked brown rice
½ teaspoon Ground pepper
1 dash Salt
½ cup Raw cashews
½ cup Golden raisins
2 cups Soy milk

In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the cabbage and carrots; continue to cook, stirring occasionally, until the cabbage is wilted and the carrots are softened, about 3 minutes.

Stir in the vegetable stock, tomato sauce, apple, rice, black pepper and salt. When the liquid comes to a boil, reduce the heat to medium; cover and cook until the carrots are tender and the rice is done, about 25 minutes.

Stir in the cashews and raisins; cover and continue to cook until the raisins are softened and plumped, about 5 minutes.

Reduce the heat to medium; add the soy milk and stir until heated through.

Adjust the seasoning to taste.

Recipe from "The Complete Soy Cookbook" by Paulette Mitchell (MacMillan USA, $17.95). Tested by Susan Selasky for the Detroit Free Press Test Kitchen.

[295 calories (38% from fat), 12 grams fat (2 grams sat. fat), 41 grams carbohydrate, 9 grams protein, 513 mg sodium, 0 mg cholesterol, 67 mg calcium, 7 grams fiber.]

By SYLVIA RECTOR, Detroit <> on Sep 09, 1998, converted by MC_Buster.

Recipe by: THE COMPLETE SOY COOKBOOK by Paulette Mitchell Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 12, 1998, converted by MM_Buster v2.0l.

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