moroccan vegetable soup

Categories: Jude2
Yield: 4 servings

Measure	Ingredient
1 teaspoon	Olive oil; (1 to 2)
1	Onion; chopped
2	Garlic cloves; crushed
1	Celery stalk; chopped
1	Carrot; diced
1 pack	MAGGI Hearty Beef & Tomato Soup Mix
¼ teaspoon	Ground ginger
¼ teaspoon	Cinnamon
1¼ teaspoon	Turmeric
4 cups	Water
1 tablespoon	Tomato paste
½ cup	MAGGI Large Penne
	Freshly ground black pepper
2 tablespoons	Chopped fresh coriander or parsley
2 tablespoons	Chopped parsley

Heat the olive oil in a saucepan.

Add the onion, garlic, celery and carrot, and cook for 3-4 minutes.

Combine the soup mix, spices, water and tomato paste.

Add to the pan. Bring to the boil, stirring, then simmer over a low heat for 5 minutes.

Add the pasta. Bring to the boil, stirring, then simmer for a further 11 minutes or until the pasta is cooked.

Season with black pepper and stir in the herbs before serving.

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