International Society for Krishna Consciousness, Portland, Oregon

Pasta Soup

Ingredients

(I usually don't use measurements, please forgive for that)

Veggies: Yam, Broccoli florets, green beans, carrots, red bell peppers (you can get as creative as you want)

Milk

Tomato Puree

Pasta

Thyme - Fresh is good, but i used dried

Rosemary - Fresh is good, but i used dried

Hing - if powdered, use 1/2 tsp.

Olive oil

Salt

Sugar

Instructions

1. Cut the vegetables into average pieces. If you make them too small the veggies won't be noticed.

2. In a deep pot, put extra virgin olive oil. Don't heat a lot.

3. When warm, put hing and the thyme and rosemary.

4. Then immediately put all the veggies.

5. Stir them well and then cover with a lid on slow flame. Let them cook for about 15 minutes, and stir them occasionally.

6. Once they are cooked a bit (you will notice this by the release of the flavors), put the tomato puree and cook for additional 5-7 minutes.

7. Add the salt and sugar (based on your taste).

9. Add water (remember this a soup) depending on how liquid you want.

10. Once the soup starts boiling, add the pasta and let it cook till it is tender. Don't over cook the pasta.

11. When the pasta is done, add a little milk so that i gets that creamy look. You can also add sour creame to make it more rich.

12. Cook this on low flame for 10 minutes.

Contributed by Vrajkishor das