Spicy Vegetables n Pasta Soup
My brother had got me a packet of small star shaped pasta from Canada. But somehow never used it till now. Finally used it in a spicy soup with lot of veggies. So today’s dinner is gonna be freshly home made multigrain bread toasted with some garlic butter, this soup and few pieces of grilled paneer 🙂
- Onion 1 medium
- Tomato 1 big
- Carrot 1 small
- Beans 7-8
- Cabbage a small piece
- Capsicum 1 medium
- Ginger 1 inch piece
- Garlic 2-3 cloves
- Spring onion 2-3
- Tomato sauce 1 tbsp
- Barbeque sauce 2 tsp (optional)
- Sriracha sauce 2 tsp (optional)
- Pepper powder 1 tsp
- Chilli flakes 1 tsp
- Cooked pasta 1/2 cup
- Salt to taste
- Sugar a pinch
- Olive oil 1 tbsp
Method:
- Cook the pasta as per instructions on the pack. You can choose macaroni or elbow shaped pasta. I cooked mine in salt water for 7-8 minutes.
- Drain the water and wash it under running water. Apply some oil and keep it aside.
- Chop all the vegetables finely and keep it ready.
- Heat oil in a sauce pan and stir fry all the vegetables minus the spring onion for 2-3 minutes.
- Add all the sauces, salt, chilli flakes and pepper. Add a pinch of sugar.
- Pour 3-4 cups of water and simmer on low flame till all the vegetables get cooked.
- Add the pasta and adjust the seasonings.
- Garnish with finely chopped spring onion and serve hot with breads 🙂