Moroccan Vegetable Soup

Moroccan Vegetable Soup Ingredients

1 ts Olive oil; (1 to 2)	1 1/4 ts Turmeric
1 Onion; chopped	4 c Water
2 Garlic cloves; crushed	1 tb Tomato paste
1 Celery stalk; chopped	1/2 c MAGGI Large Penne
1 Carrot; diced	Freshly ground black pepper
1 pk MAGGI Hearty Beef & Tomato	2 tb Chopped fresh coriander or
1/4 ts Ground ginger	2 tb Chopped parsley
1/4 ts Cinnamon

Instructions for Moroccan Vegetable Soup

Heat the olive oil in a saucepan. Add the onion, garlic, celery and carrot, and cook for 3-4 minutes. Combine the soup mix, spices, water and tomato paste. Add to the pan. Bring to the boil, stirring, then simmer over a low heat for 5 minutes. Add the pasta. Bring to the boil, stirring, then simmer for a further 11 minutes or until the pasta is cooked. Season with black pepper and stir in the herbs before serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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