The weather seems to be perfect for soups as we are gearing up for a winter storm. While flipping through the cookbooks I have accumulated over the years, this soup caught my attention. It was very simple to make and tasted great. This is the first time I am trying noodles in soup and totally loved it. It adds volume and makes the soup more filling.
Apart from the yummy soup, there were a couple of kitchen disasters last week. It was my daughter’s turn to take snacks and I decided to bake cookies that morning. That was not a good idea and I realized it soon enough. Added to that I decided to speed up the process by using two cookie sheets and I rarely do that due to uneven baking times. This time I took the plunge and decided to rotate the sheets halfway through. Well, I pulled out one of the sheet really fast and that sent some of the dough to the oven door and pushed the remaining dough together to form one giant cookie.
As much as I am laughing while typing this, it was a total disaster that morning and I had to quickly whip up another batch and pack them off. None of it got wasted because we just broke up the giant cookie into pieces . Now, let us move on to the soup. Off to the recipe. Recipe adapted from Mallika Badrinath soups book.
Easy, tasty and healthy soup.
- spaghetti - 1/3 cup (dry noodles)
- olive oil - 2 tsp
- bell pepper - 1/2 cup - chopped (capsicum)
- spring onion - 1/4 cup white base + 1/4 cup tops
- corn starch - 3/4 tsp (if using corn flour - use 1.5 tsp)
- milk - 1/2 cup (I used fat free)
- salt - to taste
- pepper - to taste (powder)
Break the spaghetti and cook according to package instructions.
Heat oil and add the white portion of spring onion and capsicum. Saute for a couple of minutes and add the green tops of spring onion. Next sprinkle corn starch and mix well. Add 1/2 cup water and allow the vegetables to cook. Allow to cool.
Take the cooled vegetables in a blender and puree well. Return back to pan and add milk, cooked spaghetti, salt and pepper. Simmer for 5 - 7 minutes and turn off the stove.
1. Break the spaghetti and cook according to package instructions.2. Spaghetti ready. Drain if needed and keep aside. 3. Heat oil and add the white portion of spring onion and capsicum. Saute for a couple of minutes.4. Add the green tops of the spring onion.5. Sprinkle corn starch.6. Mix well.7. Add 1/2 cup water and simmer until the vegetables are cooked.8. Vegetables cooked. Allow to cool.9. Take in a blender.10. Puree well.11. Pour the puree back into the same pan and add milk.12. Add cooked spaghetti.13. Add salt and pepper. Mix and simmer for 5 - 7 minutes.14. Soup ready.
Yummy soup ready.