Moroccan vegetable soup

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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