Rich Tomato and Rice Soup

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (large)
1 teaspoon	5ml	Basil
1		Bay leaf
1 tablespoon	15ml	Whole-wheat flour
1 tablespoon	15ml	Carrot - diced (small)
1		Celery stick - chopped
1 teaspoon	5ml	Brown sugar
1 tablespoon	15ml	Cider vinegar
14 oz	397g	Canned tomatoes - chopped
1		Water
1		Garlic clove - crushed (small)
		Soy sauce - to taste
		Salt - to taste
2 oz	56g	Soy milk
3 tablespoons	45ml	Cooked rice
2 tablespoons	30ml	Roasted sunflower seeds

Recipe Instructions

Heat oil in a soup pot and saute the onion, basil and bay leaf for 5 minutes. Stir in the flour. Add the carrot, celery, sugar, vinegar, tomatoes with their juice and water. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Remove from heat and let cool slightly. Blend until smooth with the garlic, soy sauce and salt. Add the soy milk and rice. Reheat and serve garnished with a sprinkling of sunflower seeds.

David Scott and Claire Golding, "The Vegan Diet"

Source:
Ann Maxwell, Possum Kingdom Lake Cookbook

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