When I chose Winter warmers as the theme, I wanted one recipe with soup as the base. I made the soup and was thinking of incorporating it in a dish, I remembered the pack of spaghetti lying in the fridge. So instead of making a noodle and soup, I made this spaghetti and soup. My daughter loves spaghetti and she was thrilled with this soup. She finished of her spaghetti first and I had to nudge her to finish the remaining soup. The vegetables added in the soup, the carrot topping and spaghetti makes it a wholesome meal. And that is why I served it as lunch for her one day.
For the soup, use vegetable stock for the maximum flavour. I had a basic vegetable stock ready, so it took just minutes to finish this dish. And while serving, I did it like in Master chef. Place the spaghetti in the bowl, pour the soup, and top with carrots and garnish. You can also add some nuts for crunch but I didn’t add. I used mushrooms and carrots in the soup and made it a bit spicy because she was suffering from cold. I also have a basic green chutney made of coriander, mint and green chillies always in the fridge, so I used it to give some flavour in the soup.
Spaghetti – 100 gm
Vegetable Stock – 2 cups
Butter – 1 tsp
Onion – 1
Ginger garlic paste – 1 tsp
Green Chutney – 1 tsp
Mushrooms – 3-4
Carrot – 1 small
Salt and pepper to taste
Garam Masala – a pinch
Grated Carrot and Coriander Leaves For Garnish
Cook spaghetti with salt as per package instruction. Drain and set aside.
In a pan heat butter and add ginger garlic paste.
Add onions and saute until golden.
Add the green chutney and mix well.
Add in the mushrooms and carrots and saute on low flame for three minutes.
Finally add in the stock and garam masala and adjust seasoning.
Let it boil for 2-3 minutes on low flame.
Remove from flame and set aside.
For serving, place some spaghetti in a bowl and pour the soup on top.
Garnish with grated carrot and coriander leaves.