White Sauce Vegetable Pasta Soup

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Servings - 4

INGREDIENTS
Water - 800 milliliters
Salt - 1/4 teaspoon
Oil - 1 teaspoon
Spaghetti - 100 grams
Water - 200 milliliters
Broccoli - 50 grams
Butter - 2 tablespoons
Garlic - 1 tablespoon
Onions - 50 grams
Celery - 25 grams
Carrot - 60 grams
Bell pepper - 25 grams
Sweet corns - 60 grams
Green peas - 60 grams
Salt - 3/4 teaspoon
Black pepper - 1/2 teaspoon
Dried thyme - 1 teaspoon
Crushed vegetable stock cube - 1 teaspoon
Corn flour - 1 tablespoon
Vegetable stock - 500 milliliters
Milk - 250 milliliters
Coriander - for garnishing

PREPARATION
1. Take a pan, add 800 milliliters water, 1/4 teaspoon salt, 1 teaspoon oil and mix it well.
2. Add 100 grams spaghetti and bring it to a boil. Boil for 8 - 10 minutes on medium heat.
3. Remove it from heat and drain the spaghetti. Keep aside.
4. Take a another pan, add 200 milliliters water, 50 grams broccoli and mix it well.
5. Blanch for 4 - 5 minutes on medium heat.
6. Remove it from heat and keep aside.
7. Heat 2 tablespoons butter in a heavy skillet, add 1 tablespoon garlic and stir well.
8. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
9. Add 25 grams celery, 60 grams carrot, 25 grams bell pepper and mix it well.
10. Cook for 2 - 3 minutes on medium heat.
11. Now, add 60 grams sweet corns, 60 grams green peas, blanched broccoli and mix it well.
12. Add 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon crushed vegetable stock cube and mix it well.
13. Add 1 tablespoon corn flour and mix it again.
14. Cook for 2 - 3 minutes.
15. Add 500 milliliters vegetable stock, 250 milliliters milk and mix it well.
16. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Now, add the boiled spaghetti in it and mix it well.
19. Cook for a minute and remove it from heat.
20. Garnish with coriander.
21. Serve hot.