Goan ginger-scented tomato and cabbage soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Alphabet spaghetti |
| 2 | mediums | Onions, coarsely chopped |
| 5 | eaches | Garlic cloves, chopped |
| 2 | tablespoons | Olive oil |
| 1 | small | Carrot, diced |
| 2 | teaspoons | Ginger, grated |
| 2 | cups | Tomatoes, diced |
| 6 | cups | Stock |
| ½ | each | Cabbage, thinly sliced |
| 15 | eaches | Fresh mint leaves, sliced |
| Salt & pepper | ||
| Cayenne | ||
Directions
Cook pasta until al dente. Drain & set aside. Lightly saute onion & garlic in olive oil until softened. Stir in ginger & carrot & cook for a few monents. Add tomatoes, stock & cabbage. Cook over medium heat until the vegetables are tender, 15 to 20 minutes. Adjust seasonings if necessary.
Ladle soup over several spoonfuls of cooked pasta. Season with fresh mint & serve immediately.