Moroccan vegetable soup
4 servings
Ingredients
| Quantity | 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 |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.