Ingredients (serves 4)

• 500 gm TOMATOES - ROUGHLY CHOPPED
• 1/2 CUP ONIONS - FINELY CHOPPED
• 1/4 CUP CAPSICUM - RED/GREEN
• 1/2 CUP PEAS,CORN & CARROT
• 1/2 CUP MACARONI PASTA
• 1/2 Tsp GRATED GINGER
• 2 Tbsp CORNFLOUR
• 2 CUPS WATER
• 2 Tbsp OLIVE OIL
• 2 Tsp SUGAR
• 8 TO 10 LEAVES FRESH BASIL
• 1/2 Tsp DRIED OREGANO
• TO TASTE SALT AND PEPPER

Method

1. ROUGHLY CHOP AND BLEND TOMATOES. PASS THROUGH SIEVE AND GET RID OF SEEDS TO MAKE SMOOTH PUREE.
2. ON A MEDIUM FLAME HEAT UP A SAUCE PAN BIG ENOUGH FOR SOUP TO COOK. SAUTE ONIONS IN OLIVE OIL FOR A MINUTE.
3. ADD CAPSICUM, CARROT,PEAS, CORN AND GINGER, SAUTE FOR A MINUTE. NOW ADD TOMATO PUREE AND LET IT COOK FOR 5 MINUTES. DO NOT COVER.
4. ADD WATER, SALT, PEPPER AND OREGANO AND MIX WELL. WHEN IT STARTS BOILING ADD MACARONI AND MIX WELL. COOK UNTIL MACARONI IS AL DENTE.
5. MIX CORNFLOUR WITH 2 -5 Tbsp WATER TO MAKE A MIXTURE AND ADD IT TO THE SOUP TO GIVE IT A THICKER CONSISTENCY. STIR FOR A MINUTE AND COOK FOR ANOTHER 5 MINUTES. SWITCH OFF THE FLAME AND TEAR IN SOME FRESH BASIL LEAVES. SERVE HOT.

Notes

I HAVE USED FRESH ROMA TOMATOES FOR PUREE. YOU CAN ADD GLUTEN FREE PASTA AND SKIP CORNFLOUR TO MAKE IT GLUTEN FREE. FINELY GRATED FRESH TURMERIC CAN ALSO BE ADDED WITH GINGER FOR MORE ADDED FLAVOR.