Desi Genoese Vegetable Soup

Sacred Spirit – Yeha Noha

Its a nice and sunny day here. Autumn Sun glows in his golden grace. Nature is talking. The trees, the leaves, the flowers, their beautiful colours, they all are expressing. The birds are telling their stories. And if I listen carefully, the voices are actually coming from my heart. The vibration is same everywhere, love. If only I could keep this love in my grasp forever. If I could trap this state and be it in forever. But then, that is the nature of love. It has to flow. You grasp it, you possess it and it becomes some other emotion. Jealousy, anger, sadness, so on. Love just has to flow.

Hmmm….I was wondering how to start this post. I started playing Sacred Spirit by Yeha Noha. And following words came out. This is a beautiful …beautiful track which makes the connection with nature, with myself, seem so alive. My brain doesn’t comprehend the language of this track, yet the heart understands the spirit of it.

I agree, it is a recipe post. The above thoughts have no connection to this…well, at least a direct one 🙂 This post is about using up Broccoli Stem and I could have very well started by listing nutritional benefits of Broccoli. But then I’ll have to google it, copy paste it and as a ex computer programmer I have done enough of it :-)) So I am in no mood. Please bear with me this time 🙂

This is adapted from the book called Vegetarian Cookbook published by Paragon Books. This book is really wonderful and I find myself fortunate to have found it, that too at an amazing discounted price. It is an awesome compilation of vegetarian recipes from around the globe and the pictures are drool-worthy. Why I am calling my version “desi” is because I have altered the Pesto combination as per the availability here and as per our eating habits. I have completely omitted cheese (gross?? yeah I know. But I am off cheese these days) I have replaced pine nuts with walnuts. So with all these deviations, I thought I should duly respect the original by marking mine as “desi” (local version). Nonetheless we thoroughly enjoyed this soup. I mean who doesn’t like the flavour of basil. And it is a one pot meal too!!! And which home maker wouldn’t like that?? You put all the ingredients into one place, DONE!!!!

Soupy Noodles - Cutting Broccoli Stem - Side ViewSoupy Noodles - Cutting Broccoli Stem - Top View

Chop off the bottom of Broccoli stem. Peel or cut the green part from the sides.

 

Soupy Noodles - Preparing the vegetables

Chop the soft part white part of Broccoli stem, into cubes.

 

Soupy Noodles - Cooking Vegetables - Healthy!

Boil 6 cups of water. Add the vegetables. Cook till tender yet firm. Add salt.

 

Soupy Noodles - Noodles Cooking Yummy!

Add this pasta or soupy noodles ( I used the Knorr ones). Cook till tender. Add cornstarch and water mix if you

need a thicker consistency (optional). I prefered a thicker consistency than the starch in the noodles provided,

hence added it.

Soupy Noodles - Adding homemade basil pesto

Add 2 tsp of Pesto.

 

Soupy Noodles - All Cooked and Ready

Add fresh ground black pepper. Enjoy the delicious soup!

 

 

Desi Genoese Vegetable Soup

Recipe Type: Soup Meal
Cuisine: Global
Author: CinnamonNChillies
Serves: 3
This recipe is adapted from the book called Vegetarian Cookbook published by Paragon Books. Why I am calling my version “desi” is because I have altered the Pesto combination as per the availability here and as per our eating habits.
Ingredients
  • 6 cups of water
  • 1 Stem of Broccoli
  • 2 Carrots
  • 1/4 cups of Beans
  • 1 tbsp chopped Ginger
  • 1 tsbp Corn starch (optional)
  • Soupy noodles or Thin pasta
  • Salt to taste
  • Pesto
  • 1/3 cup of Basil Leaves
  • 8 kernels of walnut
  • 2 tbsp olive oil
  • 1 large pod of Garlic
  • Salt to taste
  • Dash of fresh ground Black Pepper
Instructions
  1. Wash the basil leaves. Keep aside.
  2. Peel the garlic. Grind together all the ingredients of Pesto
  3. Peel or cut the outer skin of Broccoli stem. Chop the soft white portion into cubes. Chop rest of the vegetables.
  4. In a thick bottomed vessel boil water on medium flame. Add vegetables and a few drops of olive oil. Cook till vegetables are tender yet firm. Add salt.
  5. Add noodles and cook as per instructions.
  6. Mix cornstarch in about 4 tbsp water. Add it into the soup and keep stirring till it reaches desired consistency. Note: This is an optional step to thicken the soup.
  7. Turn off the heat. Add Pesto.
  8. Serve hot!
3.1.09
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