| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegan |
Soups, Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Onion, chopped |
| 1 |
ts |
Basil |
| 1 |
|
Bay leaf |
| 1 |
tb |
Wholewheat flour |
| 1 |
sm |
Carrot, diced |
| 1 |
|
Celery stick, chopped |
| 1 |
ts |
Brown sugar |
| 1 |
tb |
Cider vinegar |
| 14 |
oz |
Canned tomatoes, chopped |
| 1 |
pt |
Water |
| 1 |
sm |
Garlic clove, crushed |
|
|
Soy sauce, to taste |
|
|
Salt, to taste |
| 2 |
oz |
Soy milk |
| 3 |
tb |
Cooked rice |
| 2 |
tb |
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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