Recipe - Rich Tomato And Rice Soup

2 tablespoon Vegetable oil
1 lg Onion, chopped
1 teaspoon Basil
1 Bay leaf
1 tablespoon Wholewheat flour
1 small Carrot, minced
1 Celery stick, chopped
1 teaspoon Brown sugar
1 tablespoon Cider vinegar
14 ounce Canned tomatoes, chopped
1 pt Water
1 small Garlic clove, crushed
Soy sauce, to taste
Salt, to taste
2 ounce Soy milk
3 tablespoon Cooked rice
2 tablespoon Roasted sunflower seeds

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.

David Scott & Claire Golding, "The Vegan Diet"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip