Kid-Friendly Indian Macaroni Soup with Green Vegetables
25 minutes
1124 reads
About Kid-Friendly Indian Macaroni Soup with Green Vegetables
This vibrant Indian-style macaroni soup is a fun and healthy twist on a classic comfort food. Packed with nutritious green vegetables, it's a sneaky way to get your kids to eat their greens! The creamy coconut milk base, combined with aromatic garlic, sweet bell pepper, and fresh basil, creates a delicious and satisfying soup the whole family will love.Inspired by childhood favorites, this recipe is quick, easy, and perfect for a light lunch, a comforting dinner, or even a unique breakfast option. It's a simple solution for busy parents seeking a healthy and appealing meal that's both flavorful and wholesome.Each spoonful is a delightful blend of familiar pasta and the goodness of vegetables, making it a nutritious and enjoyable experience for everyone. Get ready to transform mealtimes with this simple yet delicious recipe!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Vegetables
- 1 cup Bell Peppers capsicum, chopped
- 1 cup Spinach boiled, mixed, or greens
- 2 cloves Garlic minced
- 7 leaves Basil chopped, fresh
Pasta and Liquids
- 1 cup Macaroni cooked al dente
- 2 cup Vegetable broth or water
- 1 can (13.5 oz) Coconut milk
Seasoning and Other
- 2 tbsp Butter
- 2 tsp Tomato puree
- 1 tsp Pepper black, freshly ground
- 1 tsp Orange zest finely grated
- 1/2 tsp Pepper flakes or to taste, red
- 1 tbsp Corn flour mixed with 2 tbsp cold water to make a slurry
- 1.5 tsp Salt or to taste
Instructions
Prepare the Vegetables
- Heat butter in a saucepan over medium heat. Add minced garlic and chopped bell pepper; sauté for 2-3 minutes until softened.
- Add the mixed greens (or spinach) and cook for another 2-3 minutes until wilted.
Build the Soup
- Stir in tomato puree, black pepper, orange zest, and red pepper flakes. Cook for 1 minute.
- Pour in vegetable broth (or water) and bring to a simmer.
- Reduce heat to low and add the cooked macaroni.
- Stir in the cornstarch slurry and simmer for 5 minutes, or until the soup has thickened slightly.
- Stir in the coconut milk. Heat through but do not boil.
Serve
- Serve the soup hot, garnished with fresh basil leaves.
Recipe Notes
Expert Tips
- For a creamier soup, use full-fat coconut milk.
- Adjust the amount of red pepper flakes to control the spice level according to your preference.
- Add a squeeze of fresh lime juice at the end for a zesty flavor boost.
- Feel free to experiment with other vegetables, such as carrots, peas, or zucchini.
Related Posts You May Like
Recipe Nutrition
Calories: 158kcalCarbohydrates: 23gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1710mgFiber: 3gSugar: 5g
Geeta Biswas
Articles: 919
4 Comments
Leave a Reply
You must be logged in to post a comment.
Such a tasty dish! Thanks for the recipe.
Wow, this looks fantastic!
Such a beautiful dish! Can’t wait to try it.
Such a flavorful dish! Can’t wait to taste it.