Ingredients:

Carrots, onions and cabbage 100 gm each
Tomato puree 100 gm
Butter 1 tbsp
Leeks 25 gm
Parsley, chopped ¼ cup
Stalk celery 1
Macaroni 50 gm
Cheese, grated 2 tbsp
Garlic paste 1 tsp
Vegetable stock 6 cups
Pepper 1 tsp
Salt to taste

Method:

*Cut the vegetables into small pieces, wash and drain off the water. Keep aside. Melt the butter in a saucepan,fry the onions to a transparent stage, add the garlic paste and cook for a minute.
*Add the carrots,cabbage,leeks,celery,parsley and tomato puree and fry for 5 minutes. Add the vegetable stock, and when it comes to the boiling point, add the macaroni, pepper and salt. Continue cooking over low heat till the vegetables and macaroni are cooked.
*Remove from the heat. Sprinkle the cheese and serve hot.

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