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Wednesday, March 28, 2012

Pasta in Moong Tomato Soup

I had made some moong tomato soup for dinner last night, and as always, there was some left over. So, I decided to use it as a base for pasta for my son's lunch to school. It contains moong dal for protein and has tomatoes, celery and carrot for the vegetable representation, what more could I ask for! I also happened to wake up really really late! So, this left over soup proved a blessing in disguise and worked perfectly to get lunch prepared and packed in no time at all.

Preparation & Cooking: 10 minutes    Serves: 1

Ingredients:
Left over moong tomato soup - ½ cup
Water - ¼ cup (for diluting the soup)
Pasta - 2 tablespoons, any kind (I used the tricolor rotini)
Goldfish Crackers - a handful

Method:
  • Puree the soup into a smooth paste, add water and dilute it to required consistency and set it aside.
  • Cook the pasta as per the directions on the package.
  • Add this pasta to the soup and bring it to a boil, then take it off the flame. That's it! Lunch is ready to be packed!


I packed a handful of goldfish crackers in a separate container, so my little one could add it to the soup at lunch time for that extra crunch!


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