Skip to main content

Veggie Noodle Soup

 Veggie Noodle Soup


On a cold winter night, when you want a heart warming , yet quick and filling meal, you could try this veggie filled delicious noodle soup. This is a versatile soup that can be made with any vegetable you have on hand. The colour and texture of the soup will vary depending on the ingredients you add to it. The spices used are minimal and can be adjusted according to taste or age of the people eating it.

I have used corn, beans, carrot and spring onions. This provides great nutrition and fiber. The noodles provide a number of micro nutrients including iron, manganese and Vitamin B.

Ingredients: 


1 Cup Noodles ( Boiled and drained)

1 Tsp Butter

1 Cup Sweet corn kernels

1/2 Cup Tender Green beans ( Cut into small pieces)

1/2 Cup Carrots ( Cut into small pieces)

1/4 inch piece Ginger ( cut into fine julienne - match stick shape)

Salt and pepper to taste

Sauce of choice


Let's get started:

Take 1/2 cup of sweet corn and blend it to a paste.

In a deep pan melt the butter. Add the ginger jullienes and saute for a minute. 

Add 4 cups of water in the pan and add all the veggie pieces and bring to a boil. Let it boil till the veggies are tender.

Add the blended corn paste to the soup and mix well. 

The blended corn paste will make the soup thicken naturally.

Finally add the boiled noodles and let it heat through. 

Garnish with finely chopped spring onions and serve with chilli sauce or any other sauce of your choice. 

Comments

Post a Comment

Popular posts from this blog

Kamsu Pitta Fry ( Quail Bird Fry)

Kamsu Pitta Fry ( Quail Bird Fry) One of the most unique dishes of Andhra is the Kamsu Pitta Fry. Kamsu Pitta is known in English as Quail Bird. These birds can be cooked whole or cut into bite sized pieces ( as I have done in this recipe). Since the birds are very small and tender, there is very little meat and one has to chew them with the bones. Quail is a good source of protein and minerals.   It is low in Sodium and rich in Vitamin B6, Iron and Zinc. Above all, it is very tasty. Ingredients: 2 Quail Birds ( Kamsu Pittalu) – ( Without skin and cut into bite sized   pieces) 1 Cup diced onions ( made into a paste in the blender) 1 Tsp Ginger Garlic Paste 1 Tsp Chilli Powder ½ Tsp Turmeric 1 Tsp Dhania Powder ( Coriander Powder) ½ Tsp Garam Masala Powder 3 + 1 Tbsps Oil ( I used Sunflower refined oil) 3 Cloves Garlic 1 Sprig Curry Leaves Let’s get started: Heat a pan and pour in 3 Tbsps Oil. Add the Onion paste, Turmeric powder and salt and fry...
Post a Comment
Read more

Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai)

 Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai) Anyone living in Bangalore will be very familiar with the avarekai festival. When in season, this peeled Hyacinth bean is used in almost every dish possible, be it savoury or sweet. It is used in curries, dosas, sweets and snacks.  The hyacinth beans are known as Avarekai in Kannada, Pithiki pappu or Anapa Ginjalu in Telugu and Mochakai in Tamil. The beans are shelled and then the beans are soaked in water for a couple of hours and then the outer covering of the beans removed, revealing a pale green bean. This is a very delicate and nutritious bean that can be cooked in a variety of ways.  In Bangalore, these are available peeled and have to be used on the same day. I have used this Bangalore special vegetable in a typical Andhra style curry. This is a hot favourite in our house and during the season, we make it as frequently as we can source it. Ingredients: 1/2 Kg peeled Avarekai  1 1/2 cups diced Onions 2 La...
Post a Comment
Read more

Kamsu Pitta Vadiyalu ( Quail Bird Cutlets)

 Kamsu Pitta Vadiyalu ( Quail Bird Cutlets) A recipe from my husband's village, that was considered a specialty is this Kamsu Pitta Vadiyalu. It is unique because of the fact that by nature the Kamsu Pitta or quail bird is very small and as such has very little meat. Making cutlets out of that was considered a unique dish, made for special guests. Quail is a good source of protein and minerals.    It is low in Sodium and rich in Vitamin B6, Iron and Zinc. Ingredients: 3 Quail Birds ( Cleaned and skin removed) 1 Tsp Ginger Garlic Paste 1 Tsp Chilli Powder 1/2 Tsp Garam Masala Powder Salt to taste 1/4 Tsp Turmeric Powder 1 Tbsp Fried Bengal Gram Dal ( Chutney Dal or Putnala Pappu) Oil for shallow frying Let's get started: Blend the fried Bengal Gram Dal to a fine powder. Sift it to ensure that there are no granular pieces remaining. Keep aside in a mixing bowl. Cut the Quail Birds into small pieces and pressure cook for three whistles with two cups water and Turmeric Powder...
Post a Comment
Read more