Macaroni soup has always been a comfort food for many. Of course, I always liked my soup slightly spiced. The basil croutons made with the Thirumala Ghee can be addictive!
Preparation time: 20 minutes
Cooking time: 20 minutes
1 tablespoon Thirumala Ghee
300 g carrots, chopped
100 g onion, finely chopped
1000 ml vegetable stock
400 g can chopped tomato
100 g mini macaroni
100 g frozen peas
100 g French beans, cut into 3 cm pieces
1 red chilli, slit lengthwise (optional)
Handful of basil leaves
Salt and pepper
- Heat Thirumala Ghee in a pan.
- Fry the carrots and onion for 5 minutes until they start to soften. Add the stock and tomatoes. Simmer for 10 minutes.
- Add in the macaroni and boil till they are about three-quarters cooked.
- Add in the peas, French beans, chilli, basil leaves, salt and pepper. Bring to a boil.
- Once vegetables are tender, dish out the soup into small bowls. Sprinkle with grated Parmesan.
- Serve with Basil Croutons.
30 g fresh basil leaves, washed and patted dry
¼ teaspoon black peppercorns
¼ teaspoon salt
3 tablespoons Thirumala Ghee, melted
4 slices firm white sandwich bread, cut into cubes or batons
- Place basil leaves, salt and peppercorns in a mortar and pound them with a pestle until the leaves are mushy and the peppercorns coarse.
- Scrap the pounded mixture into a small bowl. Pour in the melted Thirumala Ghee and stir to combine well.
- Place the bread cubes in a bowl. Drizzle the basil oil and toss bread cubes with it.
- Arrange on a baking tray and bake at 190°C for 15 minutes or until croutons are golden brown and crisp.