Recipe - Carrot-Cashew Soup

2 tablespoon 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 halfinch chunks
1/3 cup Uncooked brown rice
One half teaspoon Ground pepper
1 ds Salt
One half cup Raw cashews
One half cup Golden raisins
2 cup Soy milk

In a large saucepan or Dutch oven, heat the olive oil over mediumhigh
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 www.freepress.com on Sep 09, 1998, converted by
MC_Buster.

Recipe by: THE COMPLETE SOY COOKBOOK by Paulette Mitchell

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Sep 12,
1998, converted by MM_Buster v2.0l.