Milk Vegetable Soup

This soup is one of the staples at my parents' place. Since we had soup for dinner almost every night, Amma had to ensure that there was enough variety. What I love about this particular soup is that Amma always put in alphabet pasta. I made this soup minus the pasta as I don't even know where to look for alphabet or soup pasta here. But I've figured that this soup tastes divine even without the pasta. Since I have chopped vegetables in the freezer, this soup comes together in a jiffy.

1 cup Mixed Vegetables, finely chopped (I used carrot, beans and peas)

1 Onion, finely chopped

1 tsp Garlic, finely chopped

1 tsp Chilli flakes

1 tsp Basil

1 tsp Parsley

2 tbsp Alphabet Pasta (optional)

2 tbsp Cheese, grated

1 cup Milk

Salt and Pepper to taste

1 tsp Oil

Heat the oil in a pressure pan. Add the garlic and the onions. Fry for a minute or two. Add the chopped vegetables and pasta, if using, along with the chilli flakes, basil and parsley. Add the salt and fry for a minute. Add about 1 cup of water and pressure cook for 3 whistles (approx. ten minutes).

Add the milk and bring the mixture to a boil. Add the cheese, season with salt and pepper and enjoy your meal. This soup tastes great with some garlic bread or mushroom melts. I like to have it as it is.