MIXED VEG PASTA SOUP

INGREDIENTS:

Pasta	½ cup
Onion	1 small – chopped
Tomato	2 large – chopped
Potato	1 small - chopped
Carrot	1 large -chopped
Sweet corn	¼ cup
Masoor dal	¼ cup
Salt	As required
Black pepper powder	½ tsp
Italian seasoning	1 tsp
Butter	½ tbsp
Water	2.5-3 cups

METHOD:

• Cook the pasta according to the package instructions. Drain and keep aside. Any variety of pasta can be used, preferably smaller shapes.
• Wash the dal thoroughly and soak for 10-15 mins.
• In a pressure cooker, heat ½ tbsp of butter and add chopped onions. Sauté until onions are translucent and then add chopped potato and carrot. Saute for 2-3 mins.
• Add the chopped tomatoes, sweetcorn, and soaked masoor dal. Mix everything well and add 2.5 cups of water.
• Cover and pressure cook for 3-4 whistles. Remove from heat and let the pressure settle. Open the lid and blend everything into a smooth puree using immersion blender. If using the regular mixer jar, then let the mixture cool down before blending so as to avoid spills.
• Adjust the consistency of soup by adding ½ cup lukewarm water. Bring the soup to a boil on med-low flame.
• Add salt, black pepper powder and crushed Italian seasoning. Mix the cooked pasta to soup and remove from heat.
• Serve the soup hot in a bowl and enjoy.

Note: The quantity of pasta can be increased as per your preference. The addition of potato and dal is to thicken the soup.