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posted in Food & Drink > Recipes

    - 1.5L water
    - 2 cans of chopped tomatoes
    - 1 L of vegetable or chicken stock
    - 3 stalks of celery
    - 1&1/2 red onions
    - 2 large potato
    - 3 cloves of garlic
    - 1 carrot
    - 1 handful of parsley
    - A sprinkle of oregano
    - 4 leaves of chopped basil
    - A small handful of coriander
    - dried thyme
    - dried mixed herbs
    - fat free bacon (optional for vegetarians)
    - 1 cup of macaroni or risoni Pasta
    - 1/8-1/4 of red cabbage
    - lemon juice to the taste
    - salt and pepper to the taste
    - 1/2 a can of chopped Baby corn (optional)
    - olive oil
    - 4 table spoons of white sugar


    - Chop up all vegetables to bite size pieces.Ppotatoes and carrots should be cut in small cubes.

    - Peel off skin on garlic cloves, crush the clove with your knife and chop each clove finely.

    - Pour roughly 2 tablespoons of olive oil into a medium sized saucepan on medium heat.

    - Fry: onions, garlic, celery, bacon, baby corn and add red cabbage after frying the prior vegetables for approx 2 minutes.

    - When all veggies are golden and bacon is cooked but not crispy add the canned tomatoes. Allow to simmer for 2 minutes.

  • - Turn heat to high and add stock, potatoes and carrots, bring to boil.

    - Add water and again bring to boil.

    - Once boiling, add pasta, lemon juice and a sprinkle of salt.

    - Stir occasionally so pasta does not stick to bottom of sauce pan.

    - Once the pasta is cooked add herbs and sugar (the sugar is essential as it neutralises the high acidic levels in the tomatoes) after 1 minute of stirring, season with salt and pepper.

    - Serve with a ladle into soup bowls with soup spoons, I recommend serving with crispy ciabatta bread.


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