Title: Goan Ginger-Scented Tomato and Cabbage Soup
Categories: Soup Appetizer Vegan
Yield: 4 Servings
| 1/2 | c | Alphabet spaghetti |
| 2 | md | Onions, coarsely chopped |
| 5 | | Garlic cloves, chopped |
| 2 | tb | Olive oil |
| 1 | sm | Carrot, diced |
| 2 | ts | Ginger, grated |
| 2 | c | Tomatoes, diced |
| 6 | c | Stock |
| 1/2 | | Cabbage, thinly sliced |
| 15 | | Fresh mint leaves, sliced |
| | | Salt & pepper |
| | | Cayenne |
Cook pasta until al dente. Drain & set aside. Lightly saute onion & garlic
in olive oil until softened. Stir in ginger & carrot & cook for a few
monents. Add tomatoes, stock & 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 &
serve immediately.