Ingredients
- 2 sunflower seeds (roasted)
- 1 onion
- 1 bay leaf
- 1 carrot
- 1 celery stick
- 475 ml water
- 260 gr tomatoes (canned)
- 55 ml soy milk
- 30 ml vegetable oil
- 22 gr rice (cooked)
- 16 ml cider vinegar
- 8 gr wholewheat flour
- 5 gr brown sugar
- 1 gr basil
- some salt
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.
