Ingredients
- 475 ml water
- 200 gr tomatoes
- 170 gr cabbage
- 100 gr onion
- 90 ml orange juice
- 90 ml lemon juice
- 60 ml honey
- 85 ml olive oil
- 30 gr 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"
