Carrot-cashew Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil, or less
1 cup: Finely chopped onion,
2 cup: Shredded cabbage, from white or green head
2 cup: Coarsely shredded carrots,
3 cup: Vegetable stock,
15 ounce: Tomato sauce,
1: Apple, peeled and cored, and cut into half-inch chunks
1/3 cup: Uncooked brown rice,
1/2 tsp: Ground pepper,
1 dash: Salt,
1/2 cup: Raw cashews,
1/2 cup: Golden raisins,
2 cup: Soy milk,
Directions:
In a large saucepan or Dutch oven, heat the olive oil over medium-high
heat. Add the onion and cook, stirring occasionally, until softened, about
2 minutes. Stir in the cabbage and carrots; continue to cook, stirring
occasionally, until the cabbage is wilted and the carrots are softened,
about 3 minutes.
Stir in the vegetable stock, tomato sauce, apple, rice, black pepper and
salt. When the liquid comes to a boil, reduce the heat to medium; cover and
cook until the carrots are tender and the rice is done, about 25 minutes.
Stir in the cashews and raisins; cover and continue to cook until the
raisins are softened and plumped, about 5 minutes.
Reduce the heat to medium; add the soy milk and stir until heated through.
Adjust the seasoning to taste.
Recipe from "The Complete Soy Cookbook" by Paulette Mitchell (MacMillan
USA, $17.95). Tested by Susan Selasky for the Detroit Free Press Test
Kitchen.
[295 calories (38% from fat), 12 grams fat (2 grams sat. fat), 41 grams
carbohydrate, 9 grams protein, 513 mg sodium, 0 mg cholesterol, 67 mg
calcium, 7 grams fiber.]
By SYLVIA RECTOR, Detroit on Sep 09, 1998, converted by
MC_Buster.
Recipe by: THE COMPLETE SOY COOKBOOK by Paulette Mitchell
Posted to EAT-LF Digest by Pat Hanneman on Sep 12,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
heat. Add the onion and cook, stirring occasionally, until softened, about
2 minutes. Stir in the cabbage and carrots; continue to cook, stirring
occasionally, until the cabbage is wilted and the carrots are softened,
about 3 minutes.
Stir in the vegetable stock, tomato sauce, apple, rice, black pepper and
salt. When the liquid comes to a boil, reduce the heat to medium; cover and
cook until the carrots are tender and the rice is done, about 25 minutes.
Stir in the cashews and raisins; cover and continue to cook until the
raisins are softened and plumped, about 5 minutes.
Reduce the heat to medium; add the soy milk and stir until heated through.
Adjust the seasoning to taste.
Recipe from "The Complete Soy Cookbook" by Paulette Mitchell (MacMillan
USA, $17.95). Tested by Susan Selasky for the Detroit Free Press Test
Kitchen.
[295 calories (38% from fat), 12 grams fat (2 grams sat. fat), 41 grams
carbohydrate, 9 grams protein, 513 mg sodium, 0 mg cholesterol, 67 mg
calcium, 7 grams fiber.]
By SYLVIA RECTOR, Detroit
MC_Buster.
Recipe by: THE COMPLETE SOY COOKBOOK by Paulette Mitchell
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp