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