INGREDIENTS:
- Pasta shells
- Carrots
- Tomato
- Beans
- Green peas
- Corn
- Squash
- Broccoli
- Celery
- Salt
- Ginger - 1/4 teaspoon
- Garlic - 1/4 teaspoon
- Cumin powder - 1/4 teaspoon
- Black pepper - 1/4 teaspoon
- Basil and Oregano (dried) - 1/4 teaspoon each
PREPARATION:
- Wash and cut a handful of all the vegetables.
- Add 50 grams of pasta shells and chopped vegetables to the cooking pan.
- Pour 7 cups of water. Add salt to taste.
- Bring to a boil. Reduce flame and cook in medium flame until the vegetables become soft.
- Then add ginger powder, garlic powder, cumin powder, pepper powder and the dried herbs.
- Let it cook for another 2 minutes.
- Turn off the flame. (For a thick constituency, take a teaspoon of corn flour, mix in water. Add it to the soup and cook for 2 minutes)
