Like most kids, my daughter also likes pasta/noodles. So, I decided to make a healthy soup using a few fresh colorful vegetables, wheat pasta and arrow root powder instead of corn starch for thickening the soup. I did not use soy sauce as this is for my kid. I loved the final look and taste. My daughter drank the liquid and ate the pasta but didn't eat the veggies much maybe because she is just 1 year and 10 months old. So I am planning to make a paste of all the veggies next time I make this soup. Also, I am very sure that as she grows up, she will love the colorful veggies in this soup as well. Please try this soup and let me know your experiences. Thank you.
- Green Bell Pepper
- Red Bell Pepper
- Orange Bell Pepper
- Grean Peas
- Wheat Pasta
- Arrow Root Powder (2 tsp)
- Salt (to taste)
- Vegetable stock /Water / Chicken Stock
- Oil - 1tsp (I used sesame oil)
- Wash all the vegetables and chop them finely.
- Boil pasta as per package instructions, strain it, run it under cold water and set aside.
- Heat about 1 tsp oil in a pan. I use sesame seed oil for all my cooking.
- Saute all the chopped veggies and minced ginger. Don't over cook the veggies. It should be crunchy.
- Add salt and water / stock.
- Mix arrow root powder in water and make a fine paste.
- Mix the arrow root paste in the soup slowly and mix well. The amount of arrow root is dependent on how thick you prefer your soup.
- Add the pasta in the soup.
- The veggie pasta soup with arrow root powder is ready. Enjoy!