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Ingredients Jump to Instructions ↓

  1. 3 oz Olive oil

  2. 7 oz Onion, chopped

  3. 1/2 oz Cabbage,chopped

  4. 10 

  5. 1/2 oz Tomatoes, chopped

  6. 1 pt Water

  7. 1/4 oz Lemon juice

  8. 4 tb Honey

  9. 1/4 oz Orange juice

  10. 1 oz Tofu balls

Instructions Jump to Ingredients ↑

  1. Heat oil and saute onions till translucent. Add cabbage and saute 5 minutes more. Add tomatoes, water, lemon juice, honey and simmer for 15 to 20 minutes. Season with salt and pepper and remove from heat. Pour soup into food processor and puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish and pour soup over the top. Garnish with julienned cabbage and chervil leaves. ‘Vegetarian Times Cookbook’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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