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"
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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 258 (75%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 10.2mg||0 %|
|Potassium 368.8mg||10 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 20.3g|
|Protein 2.1g||3 %|
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Calories per serving: 346
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