Ingredients
- 1 pt water
- 10 1/2 oz tomatoes
- 10 1/2 oz cabbage
- 7 oz onion
- 3 1/4 oz orange juice
- 3 1/4 oz lemon juice
- 4 tb honey
- 3 oz olive oil
- 1 oz tofu balls
Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes. Season with salt & pepper & remove from heat. Pour soup into food processor & puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish & pour soup over the top. Garnish with julienned cabbage & chervil leaves. "Vegetarian Times Cookbook"
