Rich tomato and rice soup

Yield: 4 Servings

Measure Ingredient
2 tablespoons Vegetable oil
1 large Onion, chopped
1 teaspoon Basil
1 \N Bay leaf
1 tablespoon Wholewheat flour
1 small Carrot, diced
1 \N 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.

David Scott & Claire Golding, "The Vegan Diet" File

Similar recipes