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06 December 2012,21:23 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Make a tomato stock by cooking together the tomatoes, onions, garlic, bay leaf, peppercorns and water. Cook until the tomatoes are soft, then pass them through a strainer and set aside.
  • Heat the butter/oil in a pan; add the carrots, celery, peas, potatoes, garlic and leeks, and saute them for a few minutes.
  • Add the stock, bring to a boil, then simmer for a 2-3 minutes or until the vegetables are almost soft; add the cabbage and capsicum, and bring to a boil once again.
  • Add the cornflour mixed with a little water, check the seasoning, and if the tomatoes are sour, add the sugar. When the vegetables are cooked, put the macaroni into the boiling soup.
  • Serve piping hot in bowls, garnished with some grated cheese.


  • 400 grams tomatoes, chopped
  • 1 small onion, chopped
  • 2 cloves garlic (lasan)
  • ½ bay leaf, broken
  • 4 peppercorns
  • 750 ml water

For the soup

  • 2 tablespoon butter
  • 1 small carrot, finely diced
  • 1 small stick celery (shelari), chopped
  • 50 grams peas
  • 50 grams potatoes, finely diced
  • 1 clove garlic (lasan), crushed
  • 1 leek or green onion, chopped
  • 150 grams cabbage, finely shredded
  • ½ tablespoon capsicum, finely chopped
  • 1 tablespoon cornflour, optional
  • Water as required
  • Salt and pepper to taste
  • 1 teaspoon sugar, optional
  • 100 grams elbow macaroni (commercially available), cooked
  • Parmesan cheese, grated

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