here are some recipes you see, read and want to try - but shift the 'try' to 'later'. There are some that make you want to taste just then and nothing else will do! This is one such recipe:) I saw it in my discovery of the day - Isha Chandra Moskowitz
's (Click to find out who she is) blog - aptly titled 'Post Punk Kitchen
' (You will know the aptness if you clicked the link above)! Also see this new url
It was the picture
, and then the flavors that promised to linger, that stole my heart and I knew I had to try this immediately!! Can you believe I saw it just last evening and bookmarked it for this weekend!! And I actually made it this evening! This surprised me too - never been this prompt:).
I am glad I did make it, as it is a treasure find. I am recording this for flooring my guests, and extracting some oohs and aahs...! I followed the recipe very closely except for the 'celery seeds' and the 'miso' because I have never used these or heard of them in India, and naturally - I did not have them in my kitchen! I found that I had run out of noodles, so I used cooked spaghetti, and small curve shaped pasta (Explains the change in name) - elbow macaroni.
Even without the two, and with the above replacement - the soup was great. It looks appetizing, and you will find lovely flavors bursting the moment you take your first sip - and then you don't stop:) Have a look:
The original recipe is here
, and here is mine with hardly any changes - as this one just PUNK ROCKS YOUR KITCHEN:)Ingredients:
1 tbsp. - Olive oil (I used sunflower as olive oil is over, and I still haven't replaced it!)
1 small onion - sliced thin
1 small carrot - sliced into wafer thin roundels
Baby corn - 2 quartered longitudinally and then halved
Shelled peas - a fistful
1 clove garlic - crushed
5 small button mushrooms - sliced wafer thin
Dried rosemary - 1/2tsp. crushed
Basil - about 5 leaves, torn
Ground black pepper - 1 tsp.
Spaghetti - 5 nos. halved
Elbow Macaroni - a fistful
Water - 3 cups
Cooked Chickpea - 1 cupMethod:
1. Cook the pastas - set aside.
2. Heat oil and saute onions and carrots for about 5 minutes.
3. Add garlic, mushrooms, baby corn, peas and the herbs. Saute further till everything is cooked.
5. Deglaze with a splash of water. Add 3 cups of water and chickpea. Cover and boil for 2 minutes.
6. Add pastas, salt and pepper. Bring to a boil and serve piping hot with any bread.
Great to taste, good to eat and a lovely sight it is, to see your daughter lapping it up in a trice and going for a second helping!! We had this for dinner as it was a complete meal by itself - it has just the right amount of veggies, legumes and carbohydrates too!
One of the best vegan soups ever!! Tomato soup has become passe:) Thank you, Isha!USP:
Apart from the taste, this did not take me more than 20minutes from the chopping board to the bowl:)Acknowledgement:
Sia of Monsoon Spice
helped me with 'uploading bigger pictures in blogger'! Thank you, Sia:)
1. Goes to the Third Helping of 'My Legume Love Affair
'. Susan's affair taken over by Lucy of Nourish me
this month;) - Last date - 28/9
2. Also goes to Easy's WYF - Soups, salads and starters
. Last date - 30/9
Labels: Colour - Yellow, Cooking from Blogs, Cuisine - Italian, Ing. - Chickpea/Kabuli Chane, Ing. - Vegetables, Type - Soup, Vegan - Soup