Chunky Vegetable Soup

Ingredients

• 200 grams fresh button mushrooms, thickly sliced
• 1 medium potato, cut into 1/2 inch cubes
• 200 grams bottle gourd (lauki/doodhi), cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 8-10 shallots, halved
• 6-8 garlic cloves 
• 1 teaspoon dry oregano
• 1 teaspoon dry basil
• 6 cups vegetable stock
• 1/2 cup pasta, boiled shell shaped
• 2 medium tomatoes, diced
• Salt to taste
• Black pepper powder to taste

Method

1. Heat oil in a large saucepan. Add shallots, garlic, oregano, basil, potato and bottle gourd. Cook, stirring continuously, until vegetables are tinged with brown. Stir in vegetable stock.
2. Bring to a boil. Reduce heat, cover and boil gently until potato is tender and bottle gourd lightly mashed. Add sliced mushrooms, boiled pasta and tomatoes.
3. Bring to a boil and remove from heat. Season to taste with salt and pepper powder and serve immediately.

Nutrition Info