Creamy Pasta Vegetable Soup
Ingredients
- Pasta - 1 1/2 Cup
- Carrots - 2 medium, shaved
- Spinach leaves - handful
- Olive oil - 1 tbsp
- Cumin seeds - 1 tsp
- Onion powder - 1 tsp
- Jaggery powder - 1 tbsp (or use raw sugar)
- Peanuts - 1/4 cup
- Tomato puree - 1 Cup
- Coconut cream - 1 tin
- Any other veggies you want to add
- Salt according to your taste
- Black pepper - freshly ground
- Capsicum - 1/2, cut into small pieces
- Button mushrooms - 5-6
Preparation
In a large pot, heat olive oil over medium heat. Add cumin seeds and let them sizzle.
Add shaved carrots and sauté for a few minutes until they start to soften.
Stir in onion powder and jaggery powder (or raw sugar) to add sweetness to the soup.
Toss in peanuts for a nutty crunch and extra flavor.
Pour in the tomato puree and give it a good stir. Let the flavors meld for a few minutes.
Add coconut cream for creaminess and richness to the soup. Stir well.
Incorporate any additional veggies you'd like to include in the soup.
Season with salt and freshly ground black pepper to taste.
Gently fold in the handful of spinach leaves to add freshness and color to the soup.
Toss in the cut capsicum and button mushrooms to enhance the flavors and textures.
Finally, add the pasta to the soup and let it cook until al dente.
Once the pasta is cooked, adjust the seasoning if needed.
Serve the creamy pasta vegetable soup hot, garnished with more spinach leaves and a sprinkle of black pepper.