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Sunday, 21 June 2015

Onion-Pasta Soup


          Everyone is aware of the French Onion Soup. But here I gave a twist to the original recipe by adding some coriander roots and oats to give some thickness to the soup. Some healthy whole wheat pasta also was thrown in. 

          This not only makes a wholesome meal but a satisfying one at the same time. Light on the stomach, this delicious one-pot delicacy can be relished anytime of the day with some croutons or bread sticks. Please find below a step by step guide with pictures to prepare it.





  • 3 onions, sliced
  • 1/2 cup whole wheat pasta, boiled al dente
  • 1 tbsp. olive oil
  • 1 tsp. butter
  • 2 bay leaves
  • 3-4 garlic cloves, sliced
  • 1-2 fresh chilies, chopped
  • 1 tbsp. oats
  • salt to taste
  • 1 tsp. pepper powder
  • few coriander stalks
  • 2 1/2 cup stock
  • coriander leaves & chili flakes and a sprig of rosemary to garnish (opt)






           Heat butter and oil in a pan. Add the bay leaves and garlic. Saute till the garlic changes colour. Add the onion and chilies. Continue to fry on low flame till light brown.

          Now add the oats, salt, pepper powder and the coriander stalk. Give it a mix and switch off the flame. 

          Add the stock and pressure cook for 2-3 whistles. When done, discard the bay leaves and blend it into a puree. Serve, garnished with boiled pasta, coriander leaves, chili flakes and rosemary.





                             Heat butter and oil.




                             Add bay leaves and garlic. Saute for a few seconds.




                              Add onion and fresh chilies. Saute till light brown.




                            Add salt, oats, pepper powder and coriander stalks followed by..........

     

                              .......stock. Pressure cook for 2-3 whistles. When cool, discard the 
                             bay leaves and blend it into a smooth puree. 



                             Meanwhile boil the pasta till al dente. 



                              Serve, garnished with the pasta, coriander leaves, chili flakes 
                              and rosemary.
                             







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