20 Minutes Cup of Soup

This soup is something I experimented some time ago. Its very delicious, hearty and healthy. I did not know it was such a big hit with family and friends until they told me that they were not big fans of veggie soup but loved it.Its then I started to pay attention to what I added and tried to write down this recipe in my cook book.

Gadgets:

Stock pot or any heavy bottom pan
Cutting board
Knife
Sauce pan

Ingredients:

Onion - 1 medium size
Garlic - 4 cloves
Ginger - 1 inch
Potatoes - Pealed and cubed 1 1/2 cups
Carrots and peas mix - 1 cup
Frozen spinach - 1/2 cup
Celery- 1 stick chopped into small bits
Tomatoes or Tomato paste - 2 whole ones or 1 tbsp
Grains/Beans - 1/2 cup (rice, pasta,barley,couscous,any beans)
Veggie Stock - 2 cups ( from Trader Joe's )
Pasta Seasoning - a few shakes
All Purpose flour - 1 tbsp ( in case of allergies use rice flour or corn flour)
Pepper, basil, oregano
Salt
Oil - 1 tbsp
Butter - 1 tsp
Water - 1 cup

Preparation:

1.Add oil and butter in a pan, when butter melts add onion, garlic and ginger and cook them with a little bit of salt.

2.Add APF to this mix and cook for a few seconds on low heat.

3.Add tomato paste, veggie stock, vegetables, water and grains and cook until they are all well done.

4.Add pasta seasoning, pepper, basil, oregano and cumin powder etc as per taste and cook it for a few minutes and serve them hot with crackers, bread, garlic bread etc.