This was purely coincidental- Harini (guest host) announcing this month's theme for the mingle and me making a soup the very same day, in fact even before I read her or Meeta's blog that day! This soup stems from my feel-like-asian mood and no-beans-but-yay-to-pasta-please feeling. So I combined the two things that I craved for the day-
Ingredients
3 cups Vegetable broth
1 medium onion, chopped
1 1/2 cups diced celery and carrots
1 head broccoli, separated as florets
chopped spring onion and parsley, for garnish (I did use a lot of these, so am not sure if I can call them "garnish")
1/2 cup soy sauce
1-2 tbsp chilli garlic sauce (depends on your taste)
a handful of tiny-weeny seashell pasta
a handful of frozen peas, thawed
a handful of tiny-weeny seashell pasta
a handful of frozen peas, thawed
salt and pepper to taste
a couple of bay leaves
1 tbsp minced ginger
Butter/oil whichever you prefer Methdod
Add butter to a stock pot, heat it and then add the bay leaves. After a few seconds, add onions, celery and carrots and saute with a pinch of salt.
Once these veggies are tender, add soy sauce, chilli garlic sauce, rest of the veggies and the pasta
Saute them all for a few seconds, add the broth and top it off with water if needed. Add salt and pepper to taste. Once it comes to a boil, set it at low to medium heat and forget about it for another 10-15minutes or so.
That is all folks, quite simple right!
Sit back, relax and enjoy it warm... I made quite a bit and it tasted better as it aged.
This soup is off to the mingle event this month hosted by Harini.
So the second part of this post-
Hope to hear words of encouragement from y'all.
Hi Abhirami, my first time here and I am enjoying it a lot! Thanks for your energetic response and the wonderful bowlful:)
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