Recipe: Spicy Broccoli Pasta Soup

Broccoli and pasta are always a good duo.

In soup, on a winter day, they are even better together, with a dash of cheese and the zing of chilly flakes.

My daughters love this clear soup, which I have been making since they were small -- it's a kid-friendly soup too.

Spicy Broccoli Pasta Soup

Serves: 3-4

Ingredients

• 1 small red onion
• ¼ kg broccoli
• 4-5 pods garlic
• 1 tsp red chilly powder or red chilly flakes
• ½ cup raw pasta, like bows (farfalle) or spirals (fusilli) or tiny macaroni or tiny penne
• 3 tbsp extra virgin olive oil
• 1 soup cube, vegetable or chicken
• Salt to taste, about 1½ tsp (be careful, the soup cube also contains salt)
• 3-4 cups water
• 3-4 heaping tbsp grated cheese, preferably fresh grated Parmesan, for serving

Method

• Cut the chunky stems off the broccoli till you have 1-inch sized florets.
  Reserve the stems.
  Keep the florets aside.
• Roughly chop the onion and grind with the broccoli stems in a mixer/blender with very little water till a thick paste.
  Keep aside.
• In a large saucepan heat the olive oil, garlic, chilly flakes over medium heat.
  Add the ground mixture.
  Cook for a few minutes more.
  Then add the water, pasta, broccoli florets, salt, soup cube.
• Before serving, add the grated cheese.
  Serve hot.

Zelda's Note: To make this soup still healthier, opt for whole wheat pasta or chickpea pasta and skip or reduce the cheese.

If on a vegan diet, use vegan cheese.

While pasta and broccoli is a simple and deadly combo, you might consider adding ¼ cup julienned carrots and ¼ cup sliced mushrooms.

Interesting additions could be 2 tsp truffle oil or a dash of Worcestershire sauce with anchovies.

A pinch of black pepper powder is an excellent seasoning addition.

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