Goan Ginger-Scented Tomato And Cabbage Soup

Recipe Ingredients

1/2 cup	118ml	Alphabet spaghetti
2 cups	125g / 4.4oz	Onions - coarsely chopped (medium)
5		Garlic cloves - chopped
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Carrot - diced (small)
2 teaspoons	10ml	Ginger - grated
2 cups	125g / 4.4oz	Tomatoes - diced
6 cups	1422ml	Stock
1/2		Cabbage - thinly sliced
15		Fresh mint leaves - sliced
		Salt and pepper
		Cayenne

Recipe Instructions

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 moments.

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.

Source:
Susan Feniger and Mary Sue Milliken

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