The final guest post in the “Help Lynn Move” series is from Radhika of Just Home Made. Radhika’s blog is beautiful, with amazing photography and wonderful recipes. What I love about it is the uniquness of the recipes, like these Saffron and Cardamom flavored Sweet Semolina Balls . I was very excited to see what she would come up with for the guest post, and I was not disapointed. I hope you enjoy this post as much as I did, and please take the time to check out her site!

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

You know how casual random acts can lead to nice things? For instance, casual browsing onFoodgawker brought me to pause at  these Egyptian Date Crescents that I instantly fell in love with for, I hardly find eggless pastry based desserts that easily. This blog hopping then led to twitter connection.

In the words of Penny de Los Santos whose workshop I recently attended and have been catching myself quoting only her quotes ever since, “Facebook is for those you already know and twitter is for those who you want to know“. Well said.

What are tweets meant for? And that is how I got to know Lynn (@LynnLawandi on twitter) was looking out for someone to guest post while she is moving in and out of condos. Happy to help I was and so was Lynn and that is how this special post has come alive. Lynn has quite a few egg-less desserts like Good old-fashioned Apple Pie, Pear Caramel Ice cream, Plum TarteTatin to name a few.

Over the years, reasons might have changed, but Summer has remained very dear to me. During the pre-teen years, summer was all about a precious vacation with my parents, the only solid three-month long time I would get to spend with them during the entire year. Summers those days were carefree, irrespective of how scorching the sun decided to be. Strolling through mango and guava orchards occasionally helping myself to a few, in a small village in a remote corner of the Karnataka map then seemed like the best way to spend the afternoons. Those were the good old days.

Golden memories are seldom remade. But we sure can create new ones so they turn golden as the years roll. Amidst such teeny whims and fancies this year among all others, summer is special to me for reasons green. My interest in gardening peaked out of the blue off late and the balcony container garden that I expanded during early spring of this year has started showing prolific results. I’m excited more than I can word(ex)press about growing my own herbs – parsley flat and curled, chives, thyme or mint. A realization however late it might seem is yet so true – there’s no greater satisfaction than growing your own silly garden.

The best produce is one that we harvest from our own gardens tended with our very own hands. No supermarket produce stands tall in front of it.

So, now when I want some of the herbs that I normally don’t frequently use but still need occasionally, all I have to do is step out of the door wide open to the balcony and feel the joy abound.

Similar is the joy of cooking with farmer’s market fresh vegetables.

Given the fresh vegetables and herbs, I couldn’t miss thinking about making a hearty pasta and vegetable soup. Since the day I accidentally made this once, I must’ve made it umpteen times and yet never really came to think of sharing with you.

So, it felt like the right time to introduce this recipe to you through this guest post for Lynn.

Of the first few times I made this soup without any pasta, we were left wanting for something more to it. Adding pasta, especially a tricolored one makes the soup filling on one hand and complements the vibrant colors of the vegetables on the other. Conchas (pasta shells) are one of my favorites and the tiny floral variant is loved by my little one.

This soup is as simple as can be. Few simple ingredients and straightforward procedure. There’s not much required of you, all that needs to be done, the hot stove will do for you.

Just as it looks, the soup is light and healthy yet hearty brimming with the fresh flavor of vegetables, garlic and parsley.

Now tell me, what is your favorite soup?

Pasta and Vegetables Soup Recipe

Printable Recipe

Things you’ll need:

• 1/2 -3/4 cup pasta of your choice (i used tricolor shells and flower shaped macaroni pasta)
• 2 slender zucchini, sliced to 1/4″ rounds
• 2 carrots, peeled and sliced into 1/4″ rounds (I used rainbow variety)
• 1 celery stalk, chopped
• 1 small white onion, chopped
• 2-3 tsp extra virgin olive oil
• 1 tsp dried or few sprigs fresh parsley, chopped
• 1 clove garlic, minced
• sea salt
• ground pepper
• water

How it’s done:

Chop the carrots into oblong slices. If the celery stalk is broader towards the end, slit it by running your knife through the center and then chop.

Heat olive oil in a medium sized pot over medium heat. When the oil is hot enough or begins to shimmer, add minced garlic and sauté for a bit, followed by dried parsley if using, chopped onion and celery and sauté until onion and celery appear translucent. Add the remaining chopped vegetables, salt and ground pepper and give it a good stir. Add enough and more water to cover vegetables well and bring to a boil.

Now add the pasta and simmer covered for 10-12 mins until vegetables and pasta are cooked al-denté. Adjust the seasoning for taste and garnish with chopped fresh parsley, if using.

Serve hot with whole wheat crackers or toast on the side.

Note: The tiny floral pasta is usually available in the international foods section of any grocery store