>Recipes
Tomato and Rice Soup
Makes 4 servings
Time to Prepare: 0:10
Time to Cook: 0:30
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Ingredients
2 tbls Oil, vegetable corn, salad or cooking 1 large Onions, raw 1 tsp Spices, basil, ground 1 leaf Spices, bay leaf 1 tbls Wheat flour, whole-grain 1 small Carrots, raw 1 stalk Celery, raw 1 tsp Sugars, brown 1 tbls Vinegar, cider 14 oz Tomatoes, red, ripe, canned, stewed 1/2 quart Water 1 clove Garlic, raw 1 dash Soy sauce made from hydrolyzed vegetable protein 1 dash Salt, table 2 oz Soy milk, fluid 3 tbls Rice, white, long-grain, regular, cooked 2 tbls Seeds, sunflower seed kernels, oil roasted, without salt
Directions
1. Heat oil in a large pot and saute the onion, basil, and bay leaf for 5 minutes. Stir in the flour.
2. add the carrot, celery, sugar, vinegar, and tomatoes with their juice, and water.
3. bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from the heat and let cool slightly.
4. Place mixture into a blender with the garlic, soy sauce, and salt. Blend until smooth. Return to the pot.
5. add the soy milk and cooked rice. Warm through and garnish with sunflower seeds.
2. add the carrot, celery, sugar, vinegar, and tomatoes with their juice, and water.
3. bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from the heat and let cool slightly.
4. Place mixture into a blender with the garlic, soy sauce, and salt. Blend until smooth. Return to the pot.
5. add the soy milk and cooked rice. Warm through and garnish with sunflower seeds.
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