One more healthy, yet tasty recipe for the soup fans. Let’s welcome the cold season with this heartwarming soup.
Soups are many people’s favourite and soothing choice. Soups are consumed worldwide. We are aware of clam chowder, Tomato soup, sweet corn chicken soup, and traditional mutton soups.
Other than this there are many types and specialities of soups available. Some soups are common worldwide and some of them are still famous only in particular countries and they retain the traditional method.
Nowadays, we get many types of soups. When we think about hearty tomato soup, it comes in the pureed soups category. The mutton soup and the sweet corn chicken soup comes in the clear soup category. Clam chowder comes in the cream/thick soup category.
This soup comes under the hearty pureed soup category. Chicken stock is playing a key role in this recipe.
Ingredients for Soup
- Chicken stock-2 cups
- Chopped capsicum-1/2
- Soup pasta-120 gm
- Chopped celery-1stalk
- White button mushrooms-120gm
- Chopped potato-2
- Cornstarch/cornflour-1 tsp
- Chopped carrot-1
- Italian seasoning-1 tsp
- Oregano powder-1/2 tsp
- Garlic-4 cloves
- Grind the tomatoes in a blender till the tomatoes become into puree.
- Cook pasta in enough water. Drain and keep aside.
- Add oil in a hot wok/Pot and add garlic. Fry the garlic till the colour changes.
- Add carrot, potato, celery and saute for a few minutes.
- Add tomato puree and cook for few more minutes and add salt.
- Now add chicken stock(Refer chicken stock Recipe) and cook for 10 minutes. Add water according to your preference.
- Next, add mushrooms and capsicum.
- Now, add Italian seasoning and Oregano.
- This is the time to add seasoning(pepper).
- Add water to the cornstarch and make it into a paste.
- When the soup is thick enough, add the cooked pasta.
- Serve hot with garlic toast or breadstick.
- Adding vegetables in this recipe is purely based on your preference.
- This recipe should be consumed immediately. If kept for more time the pasta may absorb more soup and will become soggy.
- If you prefer the soup to be watery, avoid cornstarch/cornflour.
- For a richer version, add cream or go for low-fat cream in the final stage.
Famous soups and their origins
- Bak Kut Teh-Indonesia, Malaysia and Singapore
- Bird’s Nest Soup-China
- Brown Windsor Soup-England
- Canh Chua-Vietnam
- Chowder-United States
- Crab Bisque-France
- Fish Soup-Singapore
- Hot and Sour Soup-Asia
- Laksa-Indonesia, Singapore and Malaysia
- Miso Soup-Japan
- Pumpkin Soup-United States
- Shark Fin Soup-China
- Tom yum-Thailand