Serves – 4 – 5 big bowls

Total time – 1 hour 20 mins (Preparation – 15mins, Cooking time – 45mins,  Rest – 20mins)

Ingredients

For the Stock            

Carrots                         2

Green beans               7-8

Onion                            1

Celery                           2- 3 stalks

Tomato                        7-8 large

Pumpkin/ Gourd    100 gm 

Water                           7 cups

For the Soup

Vegetables*              2 tbsp each, finely chopped
(French beans, Carrot, Cauliflower, Cabbage, 

Capsicum, Tomato Pieces)   

Macaroni                    ½ cup boiled

Barley**                      2 tbsp boiled

Tomato sauce           3 tbsp

Butter/olive oil        2 tbsp

Salt, pepper & Rosemary to taste

Method

1. Prepare the stock –
   Chop all the veggies for the stock roughly, add to a big pot, add the water and cook on slow for 30min. Or add everything to a pressure cooker and keep on low heat after one whistle, for 10mins. Let it cool for 15-20mins. Then churn & sieve to use in the soup.
2. In a heavy bottom pot, add the butter/olive oil and saute all the vegetables, except the tomato pieces.
3. Pour the stock over the veggies.
4. Add cooked barley, macaroni, tomato sauce, tomato pieces, salt, pepper, and rosemary.
5. Serve hot with grated cheese/ cubes of paneer (cottage cheese)/ chopped spring onion.

Notes

* You can adjust the quantities and choice of vegetables according to your liking.

** If you don’t have barley, you can use kidney beans/ black beans/ white beans.