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