Rustle up a satisfying and simple soup for soul…
1 tbsp garlic and ginger
1 cup pumpkin pieces
1 cup frozen vegetables
1 cup elbow pasta
3 tomatoes, pureed along with ginger and garlic
2 maggi veg cubes,crumbled
Few sprigs thyme
1 bay leaf
1 tbsp olive oil
1 tsp sugar
Salt pepper cumin to taste
Heat the oil. Fry the vegetables (pumpkin and carrots) along with garlic and ginger paste.
Add enough water, tomato puree, bay leaf, thyme and maggi cube and let the soup simmer. When vegetables become tender, add the pasta , frozen vegetables and season.
Taste..adjust the seasoning and voila… you are done!
Serve in bowls with spinach leaves/fresh herbs and crumbled feta/parmesan, if desired.
Enjoy your soup!