Soup

Minestrone Soup

Ingredients
Pressure cook together:
1 large tomato
1 2″ piece white pumpkin
1 onion
1 carrot
1 potato small
3 cups water

Chop in Juliennes:
1 carrot
1 capsicum
1 spring onion sprig
2 cabbage leaves

Other ingredients:
1 tbsp. butter
2 tbsp. boiled, drain pasta (macaroni, noodles, spaghetti, any)
1 tsp. red garlic sauce
1/2 tsp. ginger grated
1 tbsp. tomato ketchup
1 tbsp. fresh beaten cream
1 tbsp. grated cheese
salt to taste
pepper to taste

Method
Blend pressure cooked veggies in mixie. Strain. Heat butter in a heavy deep pan.
Add ginger, stir, add julienned veggies, stir fry for 2-3 minutes. Add pureed stock.
Bring to a boil.
Add all other ingredients, except cream and cheese. Stir and simmer for 2-3 minutes.
Serve hot in individual bowls. Sprinkle some cheese and a swirl of cream before serving.
Note: Juliennes are vegetables, etc. cut in thin strips of approx. 1 1/2″ length. First chop vegetable in thin slices, and chop slices into thin slivers.

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