Tomato and Rice Soup
Makes 4 servings
Time to Prepare: 0:10
Time to Cook: 0:30
Ingredients
| 2 tbls | Oil, vegetable corn, salad or cooking |
| 1 tsp | Spices, basil, ground |
| 1 tbls | Wheat flour, whole-grain |
| 14 oz | Tomatoes, red, ripe, canned, stewed |
| 1 dash | Soy sauce made from hydrolyzed vegetable protein |
| 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.
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