Vegetable Noodle Soup

Fot the broth

Add all the veggies in a pressure cooker/instapot with 2 1/2 cup water.

Add salt to taste and whole dry spices. Pressure cook for 4-5 whistles in a pressure cooker. Or in the Instapot cook on manual setting for 5 minutes .Make sure the steam release knob is in "sealing" position.

Once all the vegetable are cooked well , You can strain the vegetables using a strainer or you can also puree it in a blender for thicker broth. If you decide to puree the cooked vegetables make sure you remove the whole dry spices before adding it to the blender.

Keep the prepared broth aside. You can store this broth in fridge for 3-4 days and in freezer for up to 3-4 months.

For the Soup

First thing to do is in a pot of boiling water add pasta/noodles of your choice. Cook them well and keep aside.

Then in a saucepan heat some cooking oil( around 1 tbsp).

Add 1/2 cup chopped vegetables of your choice . I added bell peppers,carrot,spring onion and celery. You can add any vegetables of your choice diced into small chunks.

Saute the veggies for 1-2 minutes on medium heat .

Add the prepared vegetable stock and then add 1 tbsp tomato paste to it.

Add in some chilli sauce or hot sauce depending on your taste. I used ching's green chilli sauce available at any Indian grocery store. You can add hot sauce or any spicy sauce you like.

Add in garlic powder,onion powder and black pepper powder. Mix everything well and let it simmer for few minutes or until the soup thickens a bit on medium heat.

At the time of serving, Add in the cooked noodles/pasta and serve hot. Enjoy!