Moroccoan Vegetable Pasta Soup
I adapted the recipe of Moroccan vegetable pasta soup from Betty Crocker and has tried it twice since.Little one is learning to speak and while giving her the soup(I kept a portion without paprika) I told her that it’s a soup. The next day when she came into the kitchen,she asked “mamma souupp”.While feeding her something is a big task ,I know what I can make for her often which is healthy too.
Dish-Veg Pasta Soup
2 cup mix vegetable/frozen or fresh
3-4 garlic cloves,chopped
1/2 cup whole wheat rotini pasta,uncooked
1/2 cup white uncooked chickpea/garbanzo beans or 1 can drained and rinsed if cooking on stove top
2 tablespoon tomato ketchup
1 teaspoon dried basil
1/4 teaspoon ground cinnamon
1 teaspoon paprika/red chilly flakes
1/2 teaspoon peppercorn,crushed
1/2 teaspoon turmeric powder
salt to taste
4 cups water
2 tablespoon olive oil
Heat olive oil in a pan and add garlic and onion.Cook for 2 minutes
Add all ingredients except pasta.Cook for 10 minutes or until vegetables are done.
Add rotini and cook for 8-10 minutes more .Season with salt and pepper if desired.
For slow cooker:
In a 3 1/2 or 4 quart slow cooker add all ingredients except pasta.
Cook on low heat for 6-7 hours or on high for 3 to 4 hours.
In the last 30 minutes add pasta .
Season with more sale and pepper if required.
Serve warm and enjoy the winters.
Serve-6 Cooking time Slow cooker-8 hours Stove top -30 minutes