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Macaroni Soup

Nisha's picture
Haven't considered the chilling time!
Ingredients
  Tomato juice 2 1⁄2 Cup (40 tbs)
  Spring onions 6 , finely minced (White Part Only)
  Tomato puree 2 1⁄2 Tablespoon
  Lime juice 1 1⁄2 Tablespoon (Or To Taste)
  Sugar 1 Teaspoon (Or To Taste)
  Garlic 3 Clove (15 gm), finely minced
  Dill 1 1⁄2 Tablespoon, chopped
  Oil 1 Teaspoon
  Macaroni 1⁄2 Cup (8 tbs) (Boiled)
  Vegetable stock 1 1⁄4 Cup (20 tbs)
  Whipped cream 1 Cup (16 tbs)
  Chili powder 1 Teaspoon
  Black pepper/White pepper 1 Teaspoon, freshly ground
  Salt To Taste (To Season)
  Chopped tomato 1⁄4 Cup (4 tbs)
  Chopped dill 1 Tablespoon
Directions

Heat oil in a pan,add garlic and spring onions and saute until soft.Add 1 tbsps of dill and saute for another 30 secs.Add tomato juice and vegetable stock and bring to boil.Lower heat,stir in sugar,curry powder,pepper,lime juice and tomato puree and mix well.Let it simmer for 10-12 min.add salt.Remove from the fire and cool slightly.Place in a food processor along with the macaroni and puree.Remove to a bowl and chill up to 3-4 hours.Just before serving,stir in cream and check seasoning.Pour into the soup bowls and garnish with dill and chopped tomatoes.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Feel: 
Creamy
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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