- One packet of thick tomato soup
- 1 small piece of cabbage
- 1/2 cup Macaroni, boiled
- 1 small onion
- 1 spring onion
- 1 carrot
- 1/4 cup cheese, grated (opt for vegan cheese for vegan option)
- 1 tsp ginger, peeled and chopped
- 1 tsp olive oil
- 1 tsp butter
Dissolve and prepare the contents of the thick tomato soup packet according to the instructions mentioned on the packet, and set aside.
Chop all vegetables into julienne.
Heat butter with olive oil.
Add the ginger, stir and add all vegetables except for the spring onions.
Stir-fry until bright and crisp.
Add the boiled macaroni, salt and pepper into the vegetable mix, stir and set aside and keep warm.
Stir in the spring onion.
Ladle the hot thick tomato soup into soup bowls.
Divide the macaroni mixture on top of each bowl and sprinkle with grated cheese.
Served hot, before cheese and macaroni settle down.