Trilok loves pasta, I think I may have mentioned that a number of times before. He also loves mac ‘n’ cheese like most of us :). So to put a spin on mac ‘n’ cheese I concocted a mac ‘n’ soup dinner tonight. It was a thick, smooth, flavoursome, basil, carrot and red pepper soup doused in cream with a helping of mini macaroni in it.
It looked just as gorgeous as it tasted. A content toddler at the dinner table is a content mum for the night! <3
Ingredients:
- 1/4 Cup macaroni or pasta of your choice
- 1 Small carrot, chopped
- 1/4 Red pepper, chopped
- 1 Clove of garlic, grated
- A couple of leaves of fresh basil
- Olive oil or ghee (my preference)
- A tablespoon or two of fresh cream (for the end)
- Salt and pepper to taste
Method:
- Cook the pasta and set aside
- In a pan add ghee/olive oil and sauté the garlic
- Add in the carrots and cook until a little soft
- Then add in the red pepper
- Add the basil and the salt and pepper
I usually let it the red pepper char a little bit for a smoky flavour
- Keep sprinkling water to soften the veggies
- Once cooked enough, remove from fire and set aside to cool
- Once cooled, puree the lot in a blender. Make sure its super smooth in texture
- Transfer the puree back into the pan and give it one quick boil adding in water to achieve the desired consistency
- Add in the cream right at the end so that it doesn’t split
Serve:
- Pour out into a toddler serving bowl
- Add the desired amount of macaroni to the soup and serve warm
I particularly love this because it’s just so healthy and filling and you can make the soup out of any available veggies at hand. It’s a welcome break from the regular dinner routine!
