| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Appetizers, Vegetarian, Chinese |
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 |
tb |
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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