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Appetizer

Roti Pasta Basil Soup

Image of Brinda Govindarajan Brinda Govindarajan Rotimatic In-house Chef

  • PREP:
  • COOK:
  • SERVES: 8-10 pax
ROTIMATIC SETTING
Recipe
Puri
Flour
Pillsbury Multigrain
Thickness
Roast
Oil
FLOUR MIX
3 Cups
Pillsbury Multigrain atta
1/4 Cup
Amaranth Flour
1/2 Tbsp
Garlic powder
1/2 Tbsp
Onion powder
1/2 Tsp
Dried Oregano
1/2 Tsp
Dried Basil
1/2 Tsp
Salt
INGREDIENTS
1 Tbsp
olive oil
1/4 Tsp
Chilli flakes
1/2-1 Cup
Medium Size Onion
2-3 Pods
garlic
1 Cup
Celery
1/2 Cup
Mushrooms
1/2 Cup
Frozen Sweet corn
1/4 Cup
Frozen Peas
1/4 Cup
French Beans
1 Cup
Mix of Bell peppers
10-15 Leaves
Baby Spinach
8-10 Pcs
Zucchini
As per taste
Garlic Salt/Salt
1/4 Tsp
Dried Oregano leaves
1/4 Tsp
Dried Basil leaves
7-8 Cups
Vegetable stock / Chicken stock
1 Cup
basil leaves

1 Make Puris using the Puri settings on your Rotimatic. Store them in an airtight container. Refrigerate it till you are ready to make your soup.

2 Cut puri discs into 2 cm strips horizontally and 2.5 cms vertically to get a diamond shape as shown in the picture. Keep it aside.

3 Heat oil in a large stockpot. Once hot, add chili flakes (if using) and minced garlic and sauté for a min. Add onions and celery and sauté for 2-3 mins. Add mushrooms and sauté till it sweats. Add sweet corn, french beans and bell peppers. Mix well. Add dried oregano and dried basil leaves.

4 Add the vegetable or chicken stock. At this point, you can add more water or stock if you want the soup more watery. Bring it to a boil.

5 Add Amaranth Pasta, give it a stir and let it boil for 10-15 mins till the pasta is cooked and floats up. Add *Basil stock water and continue boiling for another 4-5 mins. (*Basil stock: Blend the Basil leaves with 1/4 cup of stock to a puree in a blender.)

6 Add baby spinach leaves and Zucchini slices and boil for another 2-3 mins. Switch off the flame and add lemon juice (optional). Enjoy the soup with bread.

Tags: Appetizer Mains
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