1. Use contents of one packet of thick tomato soup to dissolve and prepare as per instructions on packet.
2. Take 1/2 cup boiled macaroni, 1 carrot, 1 small onion, 1 sprig spring onion, 1 small piece cabbage.
3. Chop all veggies into juliennes (like matchsticks), peel and chop 1 tsp. ginger.
4. Heat one tsp. olive oil with 1 tsp. butter.
5. Add ginger, stir and add all veggies, except spring onions, stirfry till crisp and bright.
6. Add macaroni, salt, pepper, stir and keep aside, but keep warm, stir in spring onions.
7. Grate 1/4 cup cheese, keep aside.
8. Pour hot soup into 4 individual cups
9. Add 1/4 portion of macaroni to each cup, sprinkle cheese on top.
10. Serve hot, before cheese and macaroni have settled down.

Makes 4-5 servings