2 tb Vegetable oil 1 lg Onion, chopped 1 ts Basil 1 ea Bay leaf 1 tb Wholewheat flour 1 sm Carrot, diced 1 ea Celery stick, chopped 1 ts Brown sugar 1 tb Cider vinegar 14 oz Canned tomatoes, chopped 1 pt Water 1 sm Garlic clove, crushed Soy sauce, to taste Salt, to taste 2 oz Soy milk 3 tb Cooked rice 2 tb 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.
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