Ingredients:
Cauliflower – 1, small, cleaned, washed, chopped into small pieces
Butter – 1 tblsp
Macaroni – 1/2 cup
Olive Oil – 2 tblsp
Garlic – 3 cloves, minced
Onion – 1, finely chopped
Tomato Paste – 1 tblsp
Vegetable Stock or Water – 5 cups
Soy Sauce – 1/2 tblsp
Oregano – a pinch, dried
Basil – a pinch, dried
Bay Leaf – 1, small or 1/2 medium
Thyme – a pinch, dried
Salt – 3/4 tsp or as per taste
Black Pepper Powder as required
Egg – 1, beaten
Parsley – 2 tblsp, finely chopped
Cheese – grated, as required
Method:
1. Heat butter and olive oil in a large pan over medium flame.
2. Saute the onions and garlic for 5 to 8 minutes, stirring from time to time.
3. Add the tomato paste and stir-fry for 45 seconds.
4. Pour the stock and add soy sauce, dried thyme, oregano and basil.
5. Add salt and pepper.
6. Stir well and bring to a boil.
7. Add the macaroni and cauliflower pieces.
8. Mix well and bring to a boil again.
9. Reduce flame and simmer for 15 to 20 minutes.
10. Keep stirring from time to time and bring to a boil again.
11. Add the egg and stir for 30 seconds.
12. Garnish with the parsley.
13. Pour into soup bowls and sprinkle cheese on top.
14. Serve at once.
Note: image is for illustration purposes only and not that of the actual recipe.
Image credit: citronetvanille.com .
