| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains |
Vegetarian |
Vegetarian, Soups, Fruits |
6 |
Servings |
INGREDIENTS
| 3 |
oz |
Tomato paste |
| 4 |
c |
Water or light vegetable stock |
| 1/4 |
x |
Med. reg or green cabbage thinly sliced |
| 2 |
|
Carrots, julienned |
|
|
Clove Garlic, minced |
| 3 |
x |
Beets, julienned |
| 1 |
md |
Onion, thinly sliced |
| 2 |
c |
Apple cider |
| 1/4 |
c |
Tamari |
| 1/4 |
c |
Sherry |
| 2 |
tb |
Molasses or honey |
| 1 |
tb |
Dried dill |
| 2 |
ts |
Dried basil |
| 1 |
tb |
Caraway seeds |
| 1 |
tb |
Canola oil |
INSTRUCTIONS
Saute caraway seeds in canola oil. Then, combine all
ingredients in a soup pot. Bring to a boil, then lower
heat and simmer 2-3 hours, stirring occasionally.
Puree one-third of the soup in food proceessor; return
puree to the pot and mix thoroughly. Serve hot or cold
with a dollop of Tofu Sour Cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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