Rich tomato and rice soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | large | Onion, chopped |
| 1 | teaspoon | Basil |
| 1 | Bay leaf | |
| 1 | tablespoon | Wholewheat flour |
| 1 | small | Carrot, diced |
| 1 | Celery stick, chopped | |
| 1 | teaspoon | Brown sugar |
| 1 | tablespoon | Cider vinegar |
| 14 | ounces | Canned tomatoes, chopped |
| 1 | pint | Water |
| 1 | small | Garlic clove, crushed |
| Soy sauce, to taste | ||
| Salt, to taste | ||
| 2 | ounces | Soy milk |
| 3 | tablespoons | Cooked rice |
| 2 | tablespoons | Roasted sunflower seeds |
Directions
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.
David Scott & Claire Golding, "The Vegan Diet" File