About this recipe:This is a recipe for a hearty vegetarian soup with carrots, cabbage and macaroni. Serve with grated cheese and hot French or garlic bread.
25g (1 oz) butter
225g (1/2 lb) carrots
1/4 white cabbage
2 vegetable stock cubes
600ml (1 pt) water
1 teaspoon mixed herbs
100g (4 oz) macaroni
450ml (3/4 pt) water
salt and pepper to taste
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Chop onion and cook gently in butter for 2 to 3 minutes.
Slice carrots thinly and cabbage roughly. Add to onion and continue cooking for 3 to 4 minutes, stirring from time to time. Add 600ml (1 pt) water, stock cubes and herbs. Bring to the boil, cover and simmer gently for 30 minutes.
Add 450ml (3/4 pt) water, bring to the boil and add macaroni. Simmer until cooked for about 15 minutes. Taste and season with salt and pepper to taste.
Instead of macaroni, try using anelli (also known as anelletti) pasta if you can find it. Anelli are small, thin rings of pasta.
Make this a dairy free, vegan soup by using olive oil or margarine instead of butter.