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

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.

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.

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.

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.

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