Rich Tomato & Rice Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 large: Onion, chopped
1 tsp: Basil,
1 each: Bay leaf,
1 tbsp: Wholewheat flour,
1 small: Carrot, diced
1 each: Celery stick, chopped
1 tsp: Brown sugar,
1 tbsp: Cider vinegar,
14 ounce: Canned tomatoes, chopped
1 pint: Water,
1 small: Garlic clove, crushed
Soy sauce, to taste
Salt, to taste
2 ounce: Soy milk,
3 tbsp: Cooked rice,
2 tbsp: Roasted sunflower seeds,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp