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
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 60.3mg||2 %|
|Potassium 269.9mg||7 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 17.2g|
|Protein 2.6g||4 %|
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Calories per serving: 129
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