Carrot ----------------1 medium sized
Potatoes -----------2 medium sized
Cabbage -------------1/4 small sized
Tomatoes ------------2 medium sized
Onion-----------------4 cloves
Celery----------------1 inch stalk
Fresh basil-----------6-8 leaves
Olive Oil-------------1 tsp
Salt--------------------to taste
White pepper powder--1/4 tsp
Macaroni-------------1/4 cups
METHOD OF PREPARATION:
- Peel wash and chop carrot finely.Peel,wash and cut potatoes into very small dices and leaves them in water. Wash and chop cabbage into very small dices.
- Wash remove the eye of tomatoes and make incision at the bottom. Boil one cup of water and blanch the tomatoes for 1-2 minutes and remove immediately..
- Peel, deseed and puree the tomatoes.. Peel, wash onion and garlic and chop as fine as possible. Wash and chop celery and basil leaves.
- Reserve a few basil leaves for garnish. Heat oil in a pan, add onion and garlic and saute until they get translucent. Add celery carrot and potato pieces.
- Stir continuously and cook for 5 minutes. Add cabbage and tomatoes and cook stirring continuously. Add salt, white pepper powder, basil and macaroni, stir and add four cups of stock or water and bring it to a boil.
- Lower the heat and simmer till the vegetables are cooked and the soup has thickened.
- Garnish with fresh basil leaves and serve hot.
