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Coconut vegetable pasta soup – Vegan

Pasta Soup

 

About:

In this recipe mushrooms, baby corn, bell peppers, carrots are cooked in low fat coconut milk. This is similar to thai curry without using any lemon grass or lemon flavour.  I used ginger-garlic, green chilli, coriander as a curry paste. Vegetable pasta soup can be served as main dish along with some crusty bread and green salad.

A warming bowl of this hearty, healthy soup recipe is filling enough for dinner.

Serves: 2-3
Preparation time: 10 mins
Cooking time: 30 mins

Ingredients:

  • Whole wheat small pasta suitable for soup/Tubini pasta-100gms
  • Mushrooms-1cup sliced
  • Baby corn-200gms (halved/ chopped to small portions)
  • Carrots-1/2cup (chopped)
  • Red bell pepper-1num (sliced)
  • Spring onion-10 (chopped)
  • Coconut milk-1cup
  • Vegetable broth/water-2cups/as per the consistency
  • Olive Oil-2tsp
  • Salt- as per taste
  • Bay leaf-1num
  • Minced green chilli-2num
  • Crushed garlic-2cloves
  • Crushed gonger-2tsp
  • Crushed peanuts/crushed flaxseed-1tbsp
  • Fresh coriander paste-1tbsp

Procedure:

  • Boil water in a sauce pan and cook pasta with salt for 4-5minutes/until al dente. Drain and set aside.
  • Heat oil in the wok/ pan add bay leaf, chilli pasta, ginger-garlic and saute for a minute until fragrant.
  • Add in coconut milk and vegetable broth and bring to boil on a low flame.
  • Add in mushrooms, baby corn, bell peppers, carrots and fresh coriander paste and cook for 5-8minutes or until the vegetables are cooked to your liking.
  • Add in cooked pasta, salt, crushed peanut-flaxseed (optional) and boil until the pasta is cooked through about 1-2minutes depending on the type of pasta.
  • Once the pasta is coated well and heated through pour it to the soup bowl and serve hot.

Note:

  • Can even use regular pasta or any kind of small pasta.
  • Regular milk can be used instead of Cocunut milk

I  am bringing this recipe to Healthy Vegan Potluck #8; VVLP #7

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on August 8, 2014, in International, Soups, Salad and Wraps, Vegan and tagged , , . Bookmark the permalink. 22 Comments.

  1. I love coconut flavour in any kind of dish, especially in the savoury ones, thanks for sharing!

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  2. Love this soup Chitra, sounds really delicious. It does sound like a Thai curry, which I love. What do you think about rice instead of pasta?

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    • Suzanne – I’ve not tried with Rice.Using long grain rice could be a choice…In india we use more quantity of rice with small amount of curry..The idea of yours seems interesting to try with less rice and more curry.

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  3. I’ll have to keep this recipe ready for when it starts to cool off here in Vancouver, thank you 🙂

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  4. Yet another delicious vegan soup from you dear:-) was the crushed peanut flaxseed helped for the beautiful soup texture dear?

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  5. Looks simple and yummy. Will definitely try this!

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  6. Pasta ❤ Looks yum.

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  7. I love this type of soup. So hearty and filling yet healthy.

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  8. what a healthy looking soup for the winters !!! looks fabulous !! 🙂

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  9. Coconut milk just takes soup over the top – love it!

    Like

  1. Pingback: Virtual Vegan *Linky* Potluck Part 8 | Bunny Kitchen

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