VEGETABLE & PASTA BROTH

VEGETABLE & PASTA BROTH

Ingredients

10 g olive oil, 2 bay leaves, 5 g each of garlic and celery, (both finely chopped) 10 g each of carrots, baby corn, EcoValley Mushrooms, red bell pepper (all cut into squares), 100 g tomatoes (blanched and pureed), 450 ml vegetable stock, 1 bunch fresh mixed herbs (basil leaves, thyme, oregano, marjoram, rosemary), salt and pepper to taste

For the topping: Some boiled Weikfield Pasta and finely chopped basil leaves

HOW TO COOK

  • Heat olive oil in a pan; add the bay leaves, garlic and celery and sauté for a while.
  • Add the remaining vegetables and cook till tender.
  • Now mix in the tomato puree and cook for two minutes.
  • Then add the vegetable stock, mixed herbs, salt and pepper and cook till the mixture thickens.
  • Now add the boiled Weikfield Pasta, mix and serve.
 Picture & Recipe Courtesy: Meri Saheli

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment limited to 500 characters, remaining: 492

49 + = 58

Call Nutritionist - 18002090663 (Toll Free No.)
OR
Register To Get A Call Back

[honeypot fillme id:fillme class:fillme]