Macaroni Soup

Heat butter/oil in a pan. Sauté garlic for 30 seconds, then add onion and cook till soft. Add carrot, capsicum, corn, and tomato. Cook for 3–4 minutes.

Pour in vegetable stock/water and bring to a boil. Add ketchup, salt, pepper, and herbs. Add the boiled macaroni and simmer for 4–5 minutes.

For a thicker soup, stir in the cornflour slurry and cook for 1–2 minutes. Garnish with spring onion or coriander and serve hot.