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Main ingredients | Macaroni pasta, Button mushrooms, Olive oil, Bay leaf, Garlic, Celery, Leeks, Onion, Carrot, Broccoli, Sweet corn kernels, Vegetable stock, Fresh thyme, Coconut milk, Spinach leaves |
Cuisine | Fusion |
Course | Soups |
Prep time | 10-15 minutes |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- ½ cup macaroni pasta
- 8-10 button mushrooms, quartered
- 2 tablespoons olive oil + for drizzling
- 1 bay leaf
- 1½ teaspoons finely chopped garlic
- 1½ tablespoons finely chopped celery
- 1½ tablespoons finely chopped leeks
- 1 small onion, roughly chopped
- ½ small carrot, cut into ½ inch cubes
- 10-12 small broccoli florets
- 2 tablespoons sweet corn kernels
- 3 cups vegetable stock
- Salt to taste
- Crushed black peppercorns to taste + to garnish
- 2-3 sprigs of fresh thyme
- ½ cup coconut milk
- 8-10 spinach leaves, shredded
Method
- Heat olive oil in a deep non-stick pan, add bay leaf and garlic, mix and sauté till golden.
- Add celery, leeks and onion, mix and sauté till the onion turns translucent.
- Add button mushrooms, mix and sauté on high heat for 1-2 minutes.
- Add carrot, broccoli and sweet corn kernels and mix well. Continue to saute till golden.
- Add vegetable stock and mix well. Add salt and crushed black peppercorns and mix.
- Pluck the leaves of the thyme and add to the mixture. Add pasta and mix well. Cover and cook for 8-10 minutes.
- Reduce heat to low and discard the bay leaf. Add coconut milk and mix well.
- Add spinach, mix and cook till the mixture comes to a boil.
- Transfer the soup into a serving bowl. Drizzle olive oil and garnish with crushed black peppercorns and serve hot.
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