Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
1 large | Onion, chopped |
1 teaspoon | Basil |
1 each | Bay leaf |
1 tablespoon | Wholewheat flour |
1 small | Carrot, diced |
1 each | Celery stick, chopped |
1 teaspoon | Brown sugar |
1 tablespoon | Cider vinegar |
14 ounces | Canned tomatoes, chopped |
1 pint | Water |
1 small | Garlic clove, crushed |
\N \N | Soy sauce, to taste |
\N \N | Salt, to taste |
2 ounces | Soy milk |
3 tablespoons | Cooked rice |
2 tablespoons | Roasted sunflower seeds |
Heat oil in a soup pot & saute the onion, basil & bay leaf for 5 minutes. Stir in the flour. Add the carrot, celery, sugar, vinegar, tomatoes with their juice & water. Bring to a boil, reduce heat, cover & simmer for 20 minutes. Remove from heat & let cool slightly.
Blend till smooth with the garlic, soy sauce & salt. Add the soy milk & rice. Reheat & serve garnished with a sprinkling of sunflower seeds.