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Pasta and Veggie Soup
Main Ingredients | Macaroni, Sweet corn kernels |
Cuisine | Italian |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup macaroni
- ¼ cup sweet corn kernels
- ¼ cup green peas
- 1 medium carrot, cut into small dices
- ½ small yellow zucchini, cut into small dices
- 6-8 fresh spinach leaves, shredded
- 1 medium tomato, cut into small dices
- 1 tablespoon olive oil
- 2-3 garlic cloves, chopped
- 1 inch celery, chopped
- 1 medium onion, chopped
- 2-3 fresh oregano sprigs
- 2 cups vegetable stock
- Salt to taste
- ¼ teaspoon crushed black peppercorns
- ¼ cup milk
Method
- Heat oil in a non-stick deep pan. Add garlic and sauté for a minute. Add celery and onion and sauté till the onion is translucent.
- Add the sweet corn, peas, carrot, zucchini and oregano, mix and sauté for a minute. Add the macaroni and vegetable stock, stir to mix and bring to a boil on low heat. Simmer till the pasta is just cooked.
- Add the spinach, tomato and little water and mix. Add salt, crushed black peppercorns and milk. Mix well and simmer for a minute.
- Serve piping hot.
- teaspoon, tablespoon
Nutrition Info
Calories | 587 |
Carbohydrates | 89.1 |
Protein | 16.1 |
Fat | 18.5 |
Other Fiber | Niacin- 3.5mg |
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