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|Prep time||25 minutes|
|Cook time||25 minutes|
|Total time||50 minutes|
|Dietary||Hindu, Islam, Judaism, Vegetarian|
|Meal type||Lunch, Main Dish, Soup|
|Misc||Freezable, Serve Hot|
Alterations for dietary restrictions
For vegan: Don't add milk to the soup, make sure the macaroni are made without eggs.
Lactose intolerant: Use lactose free or no milk.
Gluten: Leave some soup with out macaroni and use alternatives (corn nachos, gluten-free pasta).
Good to know! Adding milk makes the soup a bit creamier, but make sure to leave some soup without milk for vegans and lactose-intolerant.
Left over’s: Leftover pasta can be used for a pasta-casserole on the next day, left over soup can be used on the next day as a starter.
|In a large pot, put enough water to boil the macaroni. Remember that large amounts of water will take longer to boil.|
|Once the water is boiling add salt to the pot (not before it boils as it will increase the time it takes to boil).|
|Cook the pasta in the boiling water as long as the package indicates.|
|In a different pot put the 3l of water (or 2l water and 1l milk) and add the contents of the soup packets while the liquids are still cold |
—this will make it easier to dissolve.
|Heat up the soup to a boil. Add salt, pepper and basil to taste (you can play with other kinds of seasoning too). Add about 2/3 of |
the pasta into the soup and reserve the rest.
|Cut the bread into slices. When serving this soup, make sure that you put the macaroni extra so participants can add it themselves, |
this way they don’t get too soft.
Publisert 17. November 2013, 20:50 · Kategori: Recipe