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.