Spring Onion, Pepper & Spaghetti Soup Recipe
Welcome to a heartwarming recipe from the Italian culinary world that is both comforting and nutritious. This Spring Onion, Pepper & Spaghetti Soup is perfect for a cozy evening or a light, healthy dinner. The combination of spring onions, bell peppers, and spaghetti, blended with a creamy milk base, makes this dish irresistible. Serve it with freshly baked bread, such as Whole Wheat Rosemary Focaccia, for a delightful meal that the whole family will enjoy.
Recipe Information
| Recipe Name | Spring Onion, Pepper & Spaghetti Soup Recipe |
|---|---|
| Cuisine | Italian Recipes |
| Course | Appetizer |
| Diet | Vegetarian |
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Durum Wheat Spaghetti Pasta | 100 grams, boiled and cooked until al-dente |
| Extra Virgin Olive Oil | 2 teaspoons |
| Green Bell Pepper (Capsicum) | 1, chopped fine |
| Spring Onion (Bulb & Greens) | 4, roots chopped |
| Spring Onion Greens | 4, chopped |
| Corn Flour | 1 tablespoon |
| Milk | 3/4 cup |
| Vegetable Stock (or water) | 1/2 cup |
| Salt | To taste |
| Whole Black Peppercorns | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~6 g |
| Carbohydrates | ~28 g |
| Fat | ~4 g |
| Fiber | ~2 g |
| Calcium | ~70 mg |
| Iron | ~1 mg |
Instructions
| Step | Instructions |
|---|---|
| 1 | Begin by cooking the spaghetti. Break it into halves before boiling, as smaller strips fit better in the soup. Cook the pasta until al-dente (soft yet firm). Drain and set aside. |
| 2 | Dissolve the corn flour in 1/4 cup of water to create a slurry. Stir well to avoid lumps and set aside. |
| 3 | Heat a heavy-bottomed pan and add the olive oil. Once heated, add the white portion of the spring onions and chopped green bell peppers. Sauté for 2–3 minutes until the peppers soften. |
| 4 | Toss in the green portions of the spring onions and pour in the corn flour slurry. Add 1/2 cup of water or vegetable stock. Stir well and let it simmer until the stock thickens. |
| 5 | Once the mixture thickens, remove from heat and let it cool for a few minutes. Transfer this to a blender along with milk, salt, and whole black peppercorns. Blend until smooth. |
| 6 | Pour the blended mixture back into the saucepan. Check and adjust the seasoning with more salt or pepper as needed. If the soup is too thick, add milk or stock to achieve the desired consistency. |
| 7 | Stir in the cooked spaghetti and let it simmer gently for 2–3 minutes. Turn off the heat. |
| 8 | Serve the Spring Onion, Pepper & Spaghetti Soup warm, paired with a side of Whole Wheat Rosemary Focaccia or your favorite freshly baked bread. |
Pro Tips
- Spaghetti Options: For a gluten-free version, use rice or quinoa spaghetti.
- Add Protein: Enhance the soup with chickpeas or tofu for added protein.
- Creamier Texture: Substitute half the milk with cream for a richer soup.
- Fresh Herbs: Garnish with parsley or basil for an aromatic finish.
This Spring Onion, Pepper & Spaghetti Soup is a celebration of simple ingredients combined to create something extraordinary. Enjoy the comforting flavors and the warmth it brings to your table. Bon Appétit!
