Vermicelli Soup

Ingredients:
Serves Two

1 cup Vermicilli
1 Tomato diced roughly
1/2 cup Spring Onions chopped
2-3 Garlic cloves
1/2 inch Ginger roughly chopped
1 or 2 Green Chillies
8 cups Vegetable Broth
1 cup Parsley
Oil
Salt

Method:

Dry roast Vermicilli until golden. Keep stirring so it doesn't burn. Keep aside. Now on the same pan, add about 1 Tsp of oil, add the Tomatoes, Garlic, Ginger, Chillies and keep stirring until cooked. Puree this in a blender. Keep aside. Now in a pan, add about 1/2 a Tsp of oil and add the Spring Onions and Parsely. Toss  briefly and add the Puree into the pan. Now add the roasted Vermicilli and about 4 cups of Vegetable Broth. Close the pan for about 2-3 minutes or until the Vermicilli turns soft. Now add the remaining 4 cups of Vegeatble Broth and simmer briefly. Add Salt to taste and serve hot.

Note:

If this soup is going to be your meal, add about one mashed Potato just before adding the roasted Vermicilli onto the Puree.