soup recipe

Vegetable Pasta Soup with Coriander Pesto

Hello! 

How was your long weekend? Ours was busy but nice. Mum has been in the kitchen for most of the weekend, only stepping out to watch Nadiya Bakes and Jamie’s Keep Cooking on Youtube, and Varane Avashyamund, which she loved enough to sit still for 2.5 hours. 

I have been enjoying eating home food, and it’s been really nice to introduce Sajjad to some of the food that I grew up eating, like the ginger nut biscuits I posted about last week. Mum of course, has several new things up her sleeve, including a pasta and vegetable soup that is incredibly delicious and the recipe for which I’m sharing below. The best part of the soup is a coriander topping that really adds something special. You can add any vegetables you have lying around, and even some shredded chicken or prawn if you feel like adding some non-vegetarian.

How have been you been? Do you feel like life is going back to ‘normal’ where you live? I’d love to know your thoughts. We’ve been staying home and only stepping out for long drives. It’s been strange but it could be so much worse. Here are a few pictures from a drive to the beach over the weekend.

kerala beach | Malabar Tea Room
kerala beach | Malabar Tea Room
vegetable soup | Malabar Tea Room
vegetable soup | Malabar Tea Room

Recipe: Vegetable PASTA Soup with Coriander Pesto

Ingredients 

For the topping 

1/2 cup coriander leaves 
1 clove garlic
1/4 cup grated parmesan 
1/4 cup olive oil 

For the soup

1 tbsp olive oil
2 cloves garlic, minced 
1 large onion, finely chopped 
1 large carrot, peeled and cut into 1 inch cubes
1 small zucchini cut into 1 inch cubes
1 large tomato, cored, deseeded and cut into small cubes
3 cups vegetable stock (or water + stock cube)
2 cups water
1/3 cup pasta (use a small pasta like orzo or mini farfalle) 
1 cup boiled chickpeas 
Salt to taste

Method

Make the pesto by blitzing all the ingredients in the small jar of the mixie or a mortar with a pestle until it forms a rough consistency. Taste and add salt if needed. Set aside.  

To make the soup:

Heat the oil in a pot. Sauté the onion till soft and translucent. Add  the garlic and sauté for a few minutes until fragrant. 

Add the stock,  water and salt. When this comes to a boil, add the pasta, carrot, and tomato. Cook for 5 minutes. 

Add the zucchini and chickpeas and continue to cook until the pasta and veggies are cooked to your liking. Adjust seasoning.  

Serve the soup hot with a dollop of the topping.