Ingredients:

• 100 gms – Cabbage (cut into fine strips)
• 100 gms – Cauliflower (cut into small florets)
• 8 to 10 French beans (cut finely into cubes)
• 2 medium sized Carrots (cut finely into cubes)
• 1.5 big red Tomatoes (cut into big pieces)
• 2 medium sized Onions (sliced)
• 12 Cloves – Garlic
• 1 Potato (chopped)
• 8 to 10 cups – water
• 2 tbsp – Butter
• 2 Spring onions (finely chopped)
• a little less than handful – boiled spaghetti
• 4 to 5 tbsp – baked beans (readymade)
• Oregano for seasoning
• pepper to taste
• salt to taste

Method:

1. Pressure cook the tomatoes, onions, garlic and potatoes in water on a medium flame till 4 to 5 whistles.
2. Cool completely.
3. Blend with a hand mixer and strain the soup mashing the vegetables well.
4. Keep aside the stock.
5. Lightly heat butter in a non-stick vessel.
6. Add onions and saute on a low flame till pink.
7. Add the chopped vegetables and saute on a medium flame till they are done but crunchy.
8. On another burner, keep the stock to boil.
9. If the stock is too thick add little water.
10. Add the sauteed vegetables and mix well.
11. Add the boiled spaghetti, baked beans, salt, pepper and oregano.
12. Boil for few minutes and serve hot.

Recipe courtesy of Anitha Raheja