Goan Ginger-Scented Tomato and Cabbage Soup |
Course : Soups
Serves: 4 |
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Ingredients:
1/2 cup alphabet spaghetti |
2 medium onions -- coarsely chopped |
5 cloves garlic -- chopped |
2 tablespoons olive oil |
1 small carrot -- diced |
2 teaspoons ginger -- grated |
2 cups tomatoes -- diced |
6 cups stock |
1/2 medium cabbage -- thinly sliced |
15 medium fresh mint leaves -- sliced |
1 teaspoon salt and pepper |
1 teaspoon cayenne |
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Preparation / Directions:
Cook pasta until al dente. Drain and set aside. Lightly saute 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.
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Nutritional Information:
120 Calories (kcal); 7g Total Fat; (50% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 20mg Sodium |
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