Side Pannel
Carrot-Cashew Soup
Ingredients List
- 2 tb Olive oil; or less
- 1 c Finely chopped onion
- 2 c Shredded cabbage; from white
- -or green head
- 2 c Coarsely shredded carrots
- 3 c Vegetable stock
- 15 oz Tomato sauce
- 1 Apple; peeled and cored, and
- -cut into half-inch chunks
- 1/3 c Uncooked brown rice
- 1/2 ts Ground pepper
- 1 ds Salt
- 1/2 c Raw cashews
- 1/2 c Golden raisins
- 2 c Soy milk
Directions
In a large saucepan or Dutch oven, heat the olive oil over medium-high
heat. Add the onion and cook, stirring occasionally, until softened, about
2 minutes. Stir in the cabbage and carrots; continue to cook, stirring
occasionally, until the cabbage is wilted and the carrots are softened,
about 3 minutes.
Stir in the vegetable stock, tomato sauce, apple, rice, black pepper and
salt. When the liquid comes to a boil, reduce the heat to medium; cover and
cook until the carrots are tender and the rice is done, about 25 minutes.
Stir in the cashews and raisins; cover and continue to cook until the
raisins are softened and plumped, about 5 minutes.
Reduce the heat to medium; add the soy milk and stir until heated through.
Adjust the seasoning to taste.
Recipe from "The Complete Soy Cookbook" by Paulette Mitchell (MacMillan
USA, $17.95). Tested by Susan Selasky for the Detroit Free Press Test
Kitchen.
[295 calories (38% from fat), 12 grams fat (2 grams sat. fat), 41 grams
carbohydrate, 9 grams protein, 513 mg sodium, 0 mg cholesterol, 67 mg
calcium, 7 grams fiber.]
heat. Add the onion and cook, stirring occasionally, until softened, about
2 minutes. Stir in the cabbage and carrots; continue to cook, stirring
occasionally, until the cabbage is wilted and the carrots are softened,
about 3 minutes.
Stir in the vegetable stock, tomato sauce, apple, rice, black pepper and
salt. When the liquid comes to a boil, reduce the heat to medium; cover and
cook until the carrots are tender and the rice is done, about 25 minutes.
Stir in the cashews and raisins; cover and continue to cook until the
raisins are softened and plumped, about 5 minutes.
Reduce the heat to medium; add the soy milk and stir until heated through.
Adjust the seasoning to taste.
Recipe from "The Complete Soy Cookbook" by Paulette Mitchell (MacMillan
USA, $17.95). Tested by Susan Selasky for the Detroit Free Press Test
Kitchen.
[295 calories (38% from fat), 12 grams fat (2 grams sat. fat), 41 grams
carbohydrate, 9 grams protein, 513 mg sodium, 0 mg cholesterol, 67 mg
calcium, 7 grams fiber.]
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