| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Appetizers, Chinese, Soups, Vegetarian | 6 | Servings |
INGREDIENTS
| 3 | oz | Olive oil |
| 7 | oz | Onion, chopped |
| 10 1/2 | oz | Cabbage, chopped |
| 10 1/2 | oz | Tomatoes, chopped |
| 1 | pt | Water |
| 3 1/4 | oz | Lemon juice |
| 4 | T | Honey |
| 3 1/4 | oz | Orange juice |
| 1 | oz | Tofu balls |
INSTRUCTIONS
Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes. Season with salt & pepper & remove from heat. Pour soup into food processor & puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish & pour soup over the top. Garnish with julienned cabbage & chervil leaves. "Vegetarian Times Cookbook" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 129
Total Fat: 14.7g
Cholesterol: 0mg
Sodium: 85.1mg
Potassium: 286.9mg
Carbohydrates: 22.2g
Fiber: 2.4g
Sugar: 17.4g
Protein: 2.1g