Ingredients Edit

Directions Edit

  1. Heat oil and saute onions till translucent.
  2. Add cabbage and saute 5 minutes more.
  3. Add tomatoes, water, lemon juice, honey and simmer for 15 to 20 minutes.
  4. Season with salt and pepper and remove from heat.
  5. Pour soup into food processor and puree to a smooth consistency.
  6. Refrigerate for 6 to 8 hours.
  7. Before serving, blend soup with orange juice.
  8. Place tofu balls in a dish and pour soup over the top.
  9. Garnish with julienned cabbage and chervil leaves.

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