Soy Bean Pasta Soup with Basil

16

26.9.11

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Soy bean Pasta Soup with Basil

 

Weather is changing in Bangalore. Evenings and mornings have been cool from almost a week. I have slowly started craving for soups once again! It could also be because of my cold actually… after my daughter and I, it’s my husband’s turn now :( soup is the best meal for days like these.

I had picked a packet of dry soybean to make some curry a few days ago. I decided to make a soup with it. Paired with some macaroni it made a simple delicious soup. I threw in some mushrooms which I had in my refrigerator and as always it’s always great to experiment with soups! I think the uniqueness of this recipe is the fresh basil and garlic paste I added right at the end! It gives the soup a delicate green colour and a great aroma. I made it with no spice in it as my daughter has low spice tolerance level but I seriously recommend adding some fresh green chilies while you grind the basil and garlic. I served the soup with a BIG dollop of spicy sweet green chili sauce and it added a great zing. It creates a great depth of flavor!

One more simple soup with very nutritious soy beans which turns buttery smooth when cooked and meaty button mushrooms! Scrumptious meal with some crusty bread on the side!

Thank you so much for reminding me Cathy! I am now sending this as my second entry for ‘My Legume Love Affair 39’ started by Susan of ‘Well-Seasoned Cook’ and hosted by Cathy of ‘What Would Cathy Eat?’ . Thank you :)

 

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Soft boiled soy beans

 

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Garlic, basil and mushrooms

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Simple hearty soup with buttery soy beans and meaty mushrooms with aromas of basil and garlic...

 

[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]

  • Macaroni ½ cup
  • Boiled dry soy bean 1 cup
  • 6-8 button mushrooms
  • A small bunch of basil
  • 3-4 cloves of garlic
  • 1 tbsp olive oil
  • Salt

 

Soak the soy bean over night. Discard the water. Refill with fresh water and Cook till soft.

Place 3 cups of water in a heavy bottomed vessel. When the water comes to a boil add the macaroni. When it’s half cooked add the boiled soybean reserving about ¼ cup aside. Simmer both of them together with some salt. Add the mushrooms.

Blend the basil and garlic with the reserved soybean into a fine paste. Add it to the simmering soup. Add the olive oil and let it simmer for 2 more minutes. turn off the heat and serve hot with some crusty bread.

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