Creamy Macaroni Soup

Written and Posted By: Margie Babon


The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little sweet, add more chopped carrots and sweet onion.



2 cloves garlic

1 medium size sweet onion, chopped

1 cup cabbage, thin slice

1 large carrot, thinly slice

1 stalk celery, chopped

1 liter vegetable stock

2 cups rice milk

100gms shaped pasta, cooked

1 tbsp. sunflower oil

2 tbsp all-purpose flour, unbleached, dissolved in warm water

sea salt

freshly cracked pepper


  1. Using a small sauce pan, warm sunflower oil over medium heat and saute garlic for 2 minutes then add chopped sweet onion, saute for 8 minutes until caramelized
  2. Add chopped celery, carrots and cabbage and saute for 5 minutes
  3. Transfer sautéed vegetables to a casserole then add vegetable stock
  4. Simmer for 10-12 minutes then add cooked pasta and rice milk then simmer for 5 minutes
  5. Add dissolved all-purpose flour to thicken more the soup, simmer for another 5 minutes
  6. Season with sea salt and freshly cracked pepper
  7. Best served with dinner roll bread or ciabatta


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