• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Garden Herb Soup with Paneer Vegetables and Pasta

5.0/5 rating 1 vote
  • Serves: 3
  • Author: Bhaktin Christina
  • Visits: 1434
Garden Herb Soup with Paneer Vegetables and Pasta


Delicious garden soup recipe!


    •    2 liters of whole milk
    •    lemon
    •    1 tbsp chopped fresh rosemary
    •    1 tbsp chopped fresh oregano
    •    1 tsp fennel seeds
    •    2 tsp salt
    •    3 cups dried penne pasta
    •    1 zucchini
    •    bunch of fresh green beans
    •    1 cup of homemade evaporated milk
    •    1 tsp pepper
    •    4 tbsp ghee
    •    4 tbsp whole wheat flour


  1. The first step is to make the herbed paneer. Add the milk, fresh chopped rosemary, oregano, fennel seeds and 1 tsp salt into a large pot. Cook until it begins to boil. As soon as it boils add a little lemon juice at a time until the milk curdles. Turn off the flame and take out all the paneer curdles and place in a cheese cloth for pressing. Press for about 20 minutes. After 20 minutes cut the paneer into bite sized pieces and set aside.

  2. Now we are going to use the herb spiced whey as a broth. The taste is really amazing! Bring the whey to a boil again and add the dried pasta. Cook the pasta for about 8 minutes. In the meantime, chop up the fresh green beans. When the pasta is almost done, but not fully done, add the the green beans and cook for another 5 minutes.

  3. Next chop up the zucchini into large chunks. Then pan fry the paneer cubes and zucchini in some ghee along with 1 tsp salt and pepper. Pan fry until a little golden. Then add to the pot of whey and green beans.

  4. Now we are going to make the thickening sauce. In the same frying pan, add 4 tbsp of ghee and 4 tbsp of whole wheat flour and cook on medium flame for about 30 seconds, then add the evaporated milk. Cook and constantly stir until the sauce just begins to thicken. Once it is thickened add to the soup pot.

  5. Stir it all up together until nicely combined and you are ready to offer to Kṛṣṇa with love and devotion! 

Share this recipe

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  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
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  • Prabhupada's Prasadam Cookies
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  • Sweet Spice Pumpkin Bites

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