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Goan Ginger-Scented Tomato & Cabbage Soup Recipe
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1/2 c Alphabet spaghetti 2 md Onions, coarsely chopped 5 ea Garlic cloves, chopped 2 tb Olive oil 1 sm Carrot, diced 2 ts Ginger, grated 2 c Tomatoes, diced 6 c Stock 1/2 ea Cabbage, thinly sliced 15 ea 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.
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