Rich Tomato and Rice Soup

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Rich Tomato and Rice Soup

 

2 tablespoons vegetable oil

1 large onion, chopped

1 teaspoon basil

1 bay leaf

1 tablespoon whole-wheat flour

1 small carrot, diced

1 celery stick, chopped

1 teaspoon brown sugar

1 tablespoon cider vinegar

14 ounces canned tomatoes, chopped

1 pint water

1 small garlic clove, crushed

soy sauce to taste

salt to taste

2 ounces soy milk

3 tablespoons cooked rice

2 tablespoons roasted sunflower seeds

 

Heat oil in a soup pot and sauté 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.

 

 

 

 

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