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Spaghetti Peppersoup
Ingredients
- 200 grams spaghetti
- 2 tablespoons vegetable oil
- 1, chopped onion
- 2 cloves, minced garlic
- 1 teaspoon, minced ginger
- 2 large, chopped tomato
- 1, chopped bell pepper
- 4 cups chicken or vegetable broth
- 1 teaspoon ground pepper
- 1 teaspoon thyme
- to taste salt
- for garnish fresh parsley or cilantro
Instructions
- Begin by boiling a pot of water over medium heat. Once boiling, add salt and spaghetti. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
- In a large pot, add a few tablespoons of vegetable oil and heat over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and ginger to the pot, continuing to sauté for an additional minute until fragrant.
- Add chopped tomatoes and bell peppers to the pot, stirring well to combine. Cook for about 5-7 minutes until the vegetables soften.
- Pour in the chicken or vegetable broth, followed by the spices: ground pepper, thyme, and a pinch of salt. Bring to a simmer.
- Add the cooked spaghetti into the pot and mix well, allowing it to absorb the flavors of the soup for about 2-3 minutes.
- Taste and adjust seasoning if necessary. For a spicier kick, you can add chopped fresh peppers or a sprinkle of chili flakes.
- Remove from heat and let it cool slightly before serving. Garnish with chopped fresh parsley or cilantro.
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