Goan Ginger-Scented Tomato & Cabbage Soup
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
spaghetti
alphabet kind |
*
|
| 2 | medium |
onions
chopped |
|
| 5 | each |
garlic cloves
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | small |
carrots
diced |
|
| 2 | teaspoons |
ginger
grated |
|
| 2 | cups |
tomatoes
diced |
|
| 6 | cups |
stock
|
|
| ½ | each |
cabbage
sliced |
|
| 15 | each |
mint leaves
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
spaghetti
alphabet kind |
*
|
| 2 | medium |
onions
chopped |
|
| 5 | each |
garlic cloves
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | small |
carrots
diced |
|
| 1E+1 | ml |
ginger
grated |
|
| 473 | ml |
tomatoes
diced |
|
| 1.4 | l |
stock
|
|
| 0.5 | each |
cabbage
sliced |
|
| 15 | each |
mint leaves
sliced |
*
|
Directions
Cook pasta until al dente.
Drain and set aside.
Lightly sauté onion and garlic in olive oil until softened.
Stir in ginger and carrot and cook for a few monents.
Add tomatoes, stock and 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 and serve immediately.
