| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegan | Appetizers, Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | t | Basil |
| 1 | Bay leaf | |
| 1 | T | Wholewheat flour |
| 1 | Carrot, diced | |
| 1 | Celery stick, chopped | |
| 1 | t | Brown sugar |
| 1 | T | Cider vinegar |
| 14 | oz | Canned tomatoes, chopped |
| 1 | pt | Water |
| 1 | Garlic clove, crushed | |
| Soy sauce, to taste | ||
| Salt, to taste | ||
| 2 | oz | Soy milk |
| 3 | T | Cooked rice |
| 2 | T | Roasted sunflower seeds |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 72
Total Fat: 9.3g
Cholesterol: 0mg
Sodium: 262.2mg
Potassium: 457.1mg
Carbohydrates: 16.5g
Fiber: 2.7g
Sugar: 6.3g
Protein: 2.6g