What started as a carrot soup ended up being carrot maggi soup. As i started roasting the vegetables a maggi pack caught my sight. Half of it was used in my previous maggi recipe. And that is how the recipe changed for good.
I thought to use it with the soup not knowing how it would turn out. The soup tasted really good when it was ready.
The maggi masala definitely adds to the flavour of the soup. It is an extended version of maggi. If you like veggies in your maggi, then this one has roasted veggies, pureed. dash of maggi masala and noodles completes the soup.
This ended up being quite a heavy dinner than I imagined. Yes, thick vegetable gravy and noodles fills you up. So here I am sharing the improvised version of soup or can we say maggi? Let me know what do you think.
Steps:
Heat butter in a pan.On medium heat, roast onion till they become transparent.Add remaining vegetables and stir fry them for 2 minutes
Add salt, pepper powder, oregano, maggi tastemaker, 1 tbsp water and mix well. Cook for a minute , turn up the heat and roast the veggies till they get hues brown color.Put off the flame and let it cool.Once cooled, grind the veggies to a fine paste.
Heat a saucepan/ kadai. Adding butter is optional.Add the pureed vegetables and milk. Mix well.Adjust salt. If you want a deep maggi taste then add some tastemaker now.Bring this mixture to a boil.Add cooked noodles, mix well and put of the flame.
- Maggi noodles half pack
- Maggi tastemaker/masala 1-2 tsp
- Carrots 2 medium
- Capsicum 1 half
- Onions 1 small
- Tomato 1 small
- Pepper 1-2 tsp
- Oregano 1 tsp
- Butter 1-2 tsp
- Milk 2 tbsp optional
- Fresh cream 1 tbsp optional
- coriander leaves for garnish
- Salt to taste
- Roughly chop all the vegetables.
- Cook noodles in enough water, drain and keep aside.
- Heat butter in a pan.On medium heat, roast onion till they become transparent.
- Add remaining vegetables and stir fry them for 2 minutes.
- Add salt, pepper powder, oregano, maggi tastemaker, 1 tbsp water and mix well.
- Cook for a minute , turn up the heat and roast the veggies till they get hues brown color.
- Put off the flame and let it cool.
- Once cooled, grind the veggies to a fine paste.
- Heat a saucepan/ kadai. Adding butter is optional.
- Add the pureed vegetables and milk. Mix well.Adjust salt.
- If you want a deep maggi taste then add some tastemaker now.
- Bring this mixture to a boil.Add cooked noodles, mix well and put of the flame.
- Finish with cream and fresh coriander.
- 1. Substitute olive oil for butter.
- 2. Maggi taste maker/masala can be used while roasting veggies or when you boil the pureed veggies.
- 3. Milk and cream are optional and can be skipped.
- 4. If you want a watery consistency add 0.5 to 1 cup of vegetable broth.
