Vegetable Pasta Soup


My kids love this soup. Good combination of pasta and vegetable. I keep changing pasta (like elbow, small shell, ditalini….). Vegetable which I include also varies (like zucchini, celery). Baked beans can also be added to this soup. On cold days soups can be healthy (than pakodas J) relishing option.
Preparation Time
10 Minutes
Cooking Time
40 Minutes
Serves
4-5 cups
Ingredients
 
 
Tomatoes
Potato
Beans
Carrot
Onion
Cloves
Pepper
Milk
2 Medium
1 Medium
10
2 Medium
2 Small
2
8-10
½ Cup
For Soup Topping
Cooked Vegetables (carrot and cucumber)
Cooked Pasta
Italian Seasoning
½ Cup

1/3 Cup
½ Tsp.
Method
1.        Dice all the veggies and pressure cook them with the spices without adding water for three whistles.
2.       Now let it cool.
3.       Blend the cooled vegetables in the blender to a smooth paste/puree.
4.       Take a heavy bottom vessel, pour the puree and add 3-4 cups of water the milk and let it boil.
5.       Cooked vegetables include carrot and cucumber for topping.
6.       Cooked Elbow Pasta.
Note: Vegetables for topping should be cooked separately and should not be cooked too soft, just maintain the crunch of the veggies you include.
7.       Add the cooked vegetables and cooked pasta and Italian seasoning.
8.       Adjust the consistency of the soup.
9.       Let it boil for 3-4 minutes
10.    Adjust the consistency of the soup.
11.     Add salt and pepper according to taste.
12.    Serve the soup hot.

Comments

  1. Hi Aruna...Tried this recipe! Came out very well...very very tasty and flavourful!

    ReplyDelete
    Replies
    1. Thanks Pavitra.. Glad that you tried and liked!

      Delete

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