Burnt garlic spegatti soup

A nutrious, simple and delicious soup made with less ingredients, and served hot is a blessing on a hungry evening, after college meal. Its less calories, filling and made within just 10 minutes. Surprised!

Here you go, the recipe requires a few basic ingredients, a little spegatti, one onion, garlic, one broccoli, 100 grams fresh button mushrooms, one green chilli, a tiny piece ginger a little salt and hand crushed pepper. 

Burnt garlic spegatti soup

Ingredients 

1 small fresh broccoli florets

100 grams fresh button mushrooms 

1 green chilli slit

1/2 inch piece ginger, thinly sliced 

50 grams spegatti broken into half

1 small onion 

2 garlic 

Salt as required 

1/2 tsp hand crushed pepper 

Method 

* Wash, cut broccoli into florets, remove skin and thinly slice the tender stem. Keep aside. 

*Wash and remove mud and dirt from mushrooms, cut into halves. 

*Slit the green chilli

*wash, clean, remove skin from ginger and thinly slice it. 

*peel and cut garlic and onion into small pieces. 

*In a heated pan pour 1 tsp olive oil, add onion and garlic, saute for a while, we want the garlic to be roasted and burnt. Once it's turned into golden brownish add ginger, green chilli, mushrooms and broccoli. Mix in, cook for two minutes. 

*Add 3 cups of boiling water and add broken spegatti, Close and cook for 4 minutes. Check whether the spegatti is soft and cooked. 

*Turn off stove, add salt and crushed pepper, serve hot. 

*you can add soy sauce or any other sauce of your choice. I like it very basic where We get to taste the crunchy vegetables and soft mushrooms.